Name: Veal with capers and lemon (Piccata)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 8 70g veal steaks; 1/2 cup (75g) plain flour, seasoned; 15 gram butter; 1 lemon, grated rind and juice; 1/2 cup water; 1/4 cup (50g) capers; 2 tablespoon parsley, chopped; steamed baby potatoes, green beans, to serve

Veal with capers and lemon (Piccata)

Serves 4

Prep

Cook

15M

Total

20M

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Ingredients

8 70g veal steaks

1/2 cup (75g) plain flour, seasoned

15 gram butter

1 lemon, grated rind and juice

1/2 cup water

1/4 cup (50g) capers

2 tablespoon parsley, chopped

steamed baby potatoes, green beans, to serve

Method

1.Dust veal with seasoned flour, shaking off any excess. Heat butter in a large frying pan on medium. Cook veal in batches for 3-5 minutes, turning once, until golden. Remove from pan and keep warm.

2.Add lemon rind and juice to pan with water, scraping up any brown bits from pan. Simmer until mixture reduces by half. Stir in capers and parsley.

3.Return veal to pan and cook for another 1-2 minutes, until heated through. Season to taste. Spoon sauce over veal and serve with steamed potatoes and green beans.

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Ingredients

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