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Veal with tomato & caper sauce

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 600g Ruby Lou potatoes, unpeeled, coarsely chopped
  • 1 tablespoon olive oil
  • 4 (about 125g each) veal schnitzels, halved lengthways
  • 80ml (1/3 cup) white wine
  • 80ml (1/3 cup) Massel chicken style liquid stock
  • 2 roma tomatoes, seeded, finely chopped
  • 1 tablespoon salted baby capers, rinsed, drained
  • 2 tablespoons chopped fresh continental parsley
  • 1 teaspoon finely grated lemon rind
  • 60ml (1/4 cup) skim milk
  • Steamed broccolini, to serve


  • 1
    Cook the potato in a saucepan of salted boiling water for 12-15 minutes or until just tender. Drain and return to the pan.
  • 2
    Meanwhile, heat 2 teaspoons of oil in a non-stick frying pan over high heat. Cook half the veal for 1-2 minutes each side or until golden and cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining oil and veal.
  • 3
    Heat pan over medium-high heat. Add the wine. Simmer for 1-2 minutes or until reduced by half. Add stock, tomato and capers. Simmer for 2-3 minutes or until liquid is reduced by half. Stir in the parsley and lemon rind. Return veal to pan. Turn to coat. Remove from heat.
  • 4
    Add the milk to the potato. Use a fork to roughly mash. Divide the mashed potato, veal mixture and broccolini among serving plates.

Source: taste.com.au


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