how to make award winning Veal in lemon sauce with crispy potatoes

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal in lemon sauce with crispy potatoes. 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 in lemon sauce with crispy potatoes 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 in lemon sauce with crispy potatoes is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 700g coliban potatoes, thinly sliced
  • 1 small onion, halved, thinly sliced
  • 3/4 cup (185ml) skim milk
  • 1/4 teaspoon freshly grated nutmeg
  • 4 (about 80g each) veal schnitzels
  • Freshly ground pepper
  • 1 tablespoon olive oil
  • 3 shallots, trimmed, finely sliced
  • 1 teaspoon drained capers, rinsed, chopped
  • 1 lemon, rind finely grated, juiced
  • 1/2 cup fresh continental parsley leaves, roughly chopped
  • 400g baby beans, trimmed

Method

  • Step 1
    Preheat oven to 220�C. Layer potatoes and onion in a roasting pan. Pour over milk and sprinkle with nutmeg. Bake 50-60 minutes or until golden.
  • Step 2
    Season the veal schnitzels with plenty of pepper. Heat the oil in a large non-stick frying pan over a medium heat. Add the veal and cook for 1 minute each side. Transfer to a plate and cover with foil.
  • Step 3
    Add shallots, capers and lemon rind to the pan juices, cook 1 minute until soft. Add lemon juice, parsley and 2 tablespoons water. Simmer until sauce reduces by half.
  • Step 4
    Blanch beans in boiling water for 2 minutes. Drain. Refresh in cold running water. Serve the veal with crispy potatoes and beans, and drizzle with lemon sauce.

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