Lemon veal with crispy potatoes
The combination of salty capers and tart lemon makesa simple yet scrumptious sauce for the tender veal
Veal leg steak, raw
100 g, (buy 125g), trimmed
Capers, rinsed, drained
3 tsp, (60ml)
3 x 3 second spray(s)
- Preheat the oven to 200°C. Cook the potatoes in a small saucepan of boiling lemon veal with crispy potatoes water for 10 minutes or until just tender. Drain. Lightly spray a baking tray with oil. Place the potato on the tray and gently crush with a potato masher. Lightly spray the potatoes with oil. Bake for 30 minutes or until golden and crisp.
- Meanwhile, place the flour on a plate and season with salt and freshly ground black pepper. Coat the veal in the flour, shaking off any excess. Lightly spray a frying pan with oil and heat over high heat. Cook the veal for 1-2 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm.
- Add the capers and lemon juice to the pan and bring to the boil. Serve the veal with the potato, drizzled with the pan juices.
SERVING SUGGESTION: steamed green beans and carrots. TIP: To serve 4 use 500g baby potatoes, ⅓ cup (50g) plain flour, 4 x 125g veal steaks, 1 tbs baby capers, ¼ cup (60ml) lemon juice.