Lemon veal with crispy potatoes
lean veal leg steak
100 g, (buy 125g), trimmed
baby 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.