Veal with lemon caper butter
Serving size: Serves 4
Cuisine type: TraditionalCooking time: Less than 30 minutes
Course: Main
Veal with lemon caper butter
INGREDIENTS
12 (800g) new potatoes
60g butter, chopped
1 teaspoon finely grated lemon rind
700g veal scaloppine
1/4 cup (35g) plain flour
1/2 teaspoon sea salt
1 tablespoon olive oil
2 tablespoons baby capers
2 tablespoons toasted pine nuts
2 tablespoons lemon juice
1/4 cup (60ml) water
1/4 cup chopped fresh flat-leaf parsley
METHOD
1. Place the potatoes in a medium saucepan; cover with cold, salted water. Bring to the boil. Simmer, covered, for about 15 minutes or until a skewer goes through with no resistance. Drain. Return potatoes to pan; toss with half of the butter, the rind and a pinch of sea salt. Cover to keep warm.
2. Gently pound the veal with a meat mallet until thin. Toss veal in the combined flour and salt; shake off excess. Heat the oil and half of the remaining butter in a large frying pan over high heat until the butter is starting to brown. Cook the veal for about 1 minute or until browned underneath. Turn and cook for a further minute or until just cooked through. Don’t overcook or veal will be dry and tough. Remove from the pan; cover to keep warm.
3. Place the capers and pine nuts in the same pan; stir in juice, water and remaining butter.
4. Serve immediately with potatoes, together with caper butter and parsley on top.
Not suitable to freeze or microwave.
Home