Lunch

Veal chops with caper sauce

Veal chops, cooked pink, are never better than when paired with a classic French caper sauce.
Photographer: Ian Wallace. Stylist: Louise Pickford

Photographer: Ian Wallace. Stylist: Louise Pickford

6
30M

Ingredients

Method

1.In a saucepan of boiling, salted water, cook potato 10-12 minutes or until tender; drain. Cover to keep warm.
2.In a large frying pan, heat oil; cook veal to taste. Cover veal; rest 5 minutes.
3.In the same pan, melt butter and cook garlic, stirring, until fragrant. Add verjuice and stock to pan; bring to boil, stirring, until thickened slightly. Remove from heat, stir in capers and parsley.
4.Divide spinach and potato among serving plates; top with veal and caper sauce.

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