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Veal with lemon & caper sauce
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Prep Time:
10 minutes
Cook Time:
14 minutes
Total Time:
24 minutes
Ingredients:
  • 8 (about 450g) chat potatoes, halved
  • 8 large (about 325g) brussels sprouts, trimmed
  • 40g (2 tbsp) butter, cubed
  • 62.50 ml chopped fresh continental parsley
  • 36.40 gm olive oil
  • 50g (1/4 cup) drained capers
  • 4 (about 100g each) veal schnitzel steaks
  • 20.00 ml plain flour
  • 60mls (1/4 cup) fresh lemon juice
  • 60mls (1/4 cup) thin cream
  • Salt & ground black pepper, to taste
Instructions:
  • 1. Start by simmering the potatoes in a generous amount of water until slightly tender, about 4 minutes. 2. Introduce the brussels sprouts to the same pot and continue cooking until all vegetables are tender, about another 4 minutes. Drain well. 3. Halve the brussels sprouts and combine them with a luxurious 10g (2 teaspoons) of butter and a tablespoon of fresh parsley. Mix gently and keep warm under cover until serving.
  • Heat half of the olive oil in a large frying pan over medium-high heat. Cook the capers until slightly crisp, about 2 minutes, stirring occasionally. Drain on paper towel and set aside.
  • Dredge veal steaks in flour, shaking off any excess. Sear in a hot pan with olive oil for 1-2 minutes per side until just cooked. Transfer veal to a plate, cover with foil, and keep warm. Increase heat, add butter and lemon juice, cook for 2-3 minutes until reduced by half. Stir in cream and parsley, season generously. Remove from heat, add veal back to the pan, and coat with the sauce.
  • Arrange the veal on plates, generously drizzle with the remaining sauce, and sprinkle with capers. Serve alongside the potatoes and brussels sprouts.

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