Quick & Easy

Veal with lemon and caper sauce

veal with lemon and caper sauce
4
5M
20M
25M

Ingredients

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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