Veal with tomato & caper sauce

Method

• 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.