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Lemon veal with crispy potatoes

Lemon veal with crispy potatoes

7
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
1
Difficulty
Moderate
The combination of salty capers and tart lemon makesa simple yet scrumptious sauce for the tender veal

Ingredients

Baby potatoes

3 individual

Plain flour

1 tbs

Veal leg steak, raw

100 g, (buy 125g), trimmed

Capers, rinsed, drained

1 tsp

Lemon juice

3 tsp, (60ml)

Oil spray

3 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

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.

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