Name: Veal with lemon and caper sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 8 x 80g veal schnitzels plain flour, for dusting; 50 gram butter; 1 clove garlic, crushed; 1/2 cup (125ml) white wine; 1/2 cup (125ml) chicken stock; 2 tablespoon drained baby capers; 1 tablespoon lemon juice; 2 tablespoon finely chopped fresh flat-leaf parsley

Veal with lemon and caper sauce

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Serves 4

Prep

Cook

20M

Total

25M

Ingredients

8 x 80g veal schnitzels plain flour, for dusting

50 gram butter

1 clove garlic, crushed

1/2 cup (125ml) white wine

1/2 cup (125ml) chicken stock

2 tablespoon drained baby capers

1 tablespoon lemon juice

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Coat veal in flour; shake off any excess.

2.Heat 40g of the butter in a large frying pan; cook veal, in batches, until browned lightly on both sides. Remove from pan; cover to keep warm.

3.Heat remaining butter in same pan; cook garlic, stirring, until fragrant. Add wine; simmer, uncovered, until reduced by half. Add stock, simmer, uncovered, until thickened slightly. Return veal to pan, top with capers, juice and parsley; spoon sauce over veal.

4.Serve veal with steamed baby new potatoes and green beans or salad, if desired.

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