Dinner ideas

Veal with lemon caper butter

Veal with lemon caper butter



1.Place potatoes in a medium saucepan; cover with cold, salted water. Bring to the boil; simmer, covered, about 15 minutes, or until a skewer goes through with no resistance. Drain.
2.Return potatoes to pan; toss with half the butter, rind and a pinch of sea salt. Cover to keep warm.
3.Gently pound veal with a meat mallet until thin. Toss veal in combined flour and salt; shake off excess. Heat oil and half the remaining butter in a large frying pan over high heat, until butter starts to brown.
4.Cook veal about 1 minute, or until browned underneath. Turn; cook a further 1 minute, or until just cooked through. (Don’t overcook or veal will be dry and tough.) Remove from pan; cover to keep warm.
5.Place capers and pine nuts in same pan; stir in juice, water and remaining butter.
6.Serve immediately with potatoes, together with caper butter and parsley on top.

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