Name: Veal chops with caper sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kilogram kipfler potatoes, halved lengthways; 1 tablespoon olive oil; 6 200g veal chops; 20 gram butter; 3 clove garlic, crushed; 1/2 cup (125ml) white grape verjuice; 1/4 cup (60ml) chicken stock; 1/4 cup (50g) baby capers, rinsed, drained; 1/4 cup finely chopped fresh flat-leaf parsley; 150 gram baby spinach leaves

Ingredients

1 kilogram kipfler potatoes, halved lengthways

1 tablespoon olive oil

6 200g veal chops

20 gram butter

3 clove garlic, crushed

1/2 cup (125ml) white grape verjuice

1/4 cup (60ml) chicken stock

1/4 cup (50g) baby capers, rinsed, drained

1/4 cup finely chopped fresh flat-leaf parsley

150 gram baby spinach leaves

Method

1.In a saucepan of boiling, salted water, cook potato 10-12 minutes or until tender; drain. Cover to keep warm.

2.In a large frying pan, heat oil; cook veal to taste. Cover veal; rest 5 minutes.

3.In the same pan, melt butter and cook garlic, stirring, until fragrant. Add verjuice and stock to pan; bring to boil, stirring, until thickened slightly. Remove from heat, stir in capers and parsley.

4.Divide spinach and potato among serving plates; top with veal and caper sauce.

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