Veal with capers and lemon
SmartPoints® value per serving
Five simple ingredients and 15 minutes are all you need to make this delicious speedy dinner
Lean veal leg steak
400 g, (buy 500g lean veal schnitzel, uncrumbed)
Baby capers, rinsed, drained
Fresh flat-leaf parsley
2 tbs, leaves
1 bunch(es), trimmed
1 x 3 second spray(s)
- Lightly spray a non-stick frying pan with oil. Heat over high heat. Cook veal for 1 minute each side. Transfer to a plate to rest. Reduce heat to medium. Add oil and capers and cook for 30 seconds. Add lemon juice and cook, scraping base of pan, until heated through.
- Return veal to pan along with any juices collected on the plate. Turn veal in pan to coat in lemon mixture.
- Meanwhile, steam broccolini for 2 minutes or until tender. Spoon sauce over veal and sprinkle with parsley. Serve with broccolini.
SERVING SUGGESTION: Lemon wedges, and 3 x 40g steamed baby (chat) potatoes sprinkled with chopped parsley.