step by step guide to make super quick homemade Veal with lemon & caper sauce

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal with lemon & caper sauce. 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 lemon & caper sauce 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 lemon & caper sauce is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 8 (about 450g) chat potatoes, halved
  • 8 large (about 325g) brussels sprouts, trimmed
  • 40g (2 tablespoons) butter, cubed
  • 1/4 cup chopped fresh continental parsley
  • 2 tablespoons olive oil
  • 50g (1/4 cup) drained capers
  • 4 (about 100g each) veal schnitzel steaks
  • 1 tablespoon plain flour
  • 60mls (1/4 cup) fresh lemon juice
  • 60mls (1/4 cup) thin cream
  • Salt & ground black pepper, to taste

Method

  • Step 1
    Place potatoes in a large saucepan and cover with water. Bring to the boil and cook for 4 minutes. Add the brussels sprouts and cook for a further 4 minutes or until the vegetables are tender. Drain. Halve the brussels sprouts. Toss the vegetables with 10g (2 teaspoons) of the butter and 1 tablespoon of the parsley. Cover and keep warm.
  • Step 2
    Meanwhile, heat 1/2 the olive oil in a large frying pan over medium-high heat. Add the capers and cook, stirring occasionally, for 2 minutes or until slightly crisp. Drain on paper towel. Set aside.
  • Step 3
    Lightly coat the veal steaks with flour, shaking off any excess. Heat remaining olive oil in the frying pan and cook veal for 1-2 minutes each side or until just cooked. Remove from pan, cover with foil and set aside. Increase heat to high and add the remaining butter and lemon juice. Cook for 2-3 minutes or until reduced by half. Stir through the cream and remaining parsley. Season well. Remove pan from the heat, add the veal and coat with the sauce.
  • Step 4
    Place the veal on serving plates and spoon remaining sauce over. Sprinkle with the capers and serve accompanied by the potatoes and brussels sprouts.

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