easiest way to prepare ultimate Veal with capers, olives & parsley

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal with capers, olives & parsley. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal with capers, olives & parsley is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal with capers, olives & parsley is something that I’ve loved my entire life.

Table of Contents


  • 4 (about 100g each) desire potatoes
  • 2 teaspoons olive oil
  • 4 (about 150g each) veal loin chops, trimmed of all fat
  • 70g (1/3 cup) drained capers, roughly chopped
  • 50g (about 8) Kalamata olives, pitted, quartered
  • 80mls (1/3 cup) Massel beef stock
  • 60mls (1/4 cup) fresh lemon juice
  • 1/2 cup chopped fresh continental parsley
  • Salt & ground black pepper, to taste
  • 1 bunch English spinach, stalks trimmed, washed


  • Step 1
    Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Cook, partially covered for 15-20 minutes or until just cooked.
  • Step 2
    Drain, cut into quarters, cover and keep warm.
  • Step 3
    Heat olive oil in a large non-stick frying pan over medium-high heat. Add veal and cook for 3 minutes on each side or until just cooked.
  • Step 4
    Remove from pan and cover loosely with foil. Add the capers and olives and cook, stirring, for 2 minutes. Add stock and increase heat to high. Cook for 2 minutes or until reduced slightly.
  • Step 5
    Add 1 tablespoon of the lemon juice and the parsley. Season well.
  • Step 6
    Meanwhile: steam the spinach over a saucepan of boiling water for 2 minutes or until just wilted.
  • Step 7
    Place veal on plates and spoon the caper sauce over. Serve with potatoes and spinach drizzled with remaining lemon juice.

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