Veal Cutlets with Lemon & Capers

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11 Ingredients

Number of servings

4

1/3 cup parsley leaves, roughly chopped
2tablespoons capers, rinsed
1 cup chicken stock
1 pinch pepper (for seasoning)
1tablespoons olive oil
1 cup lemon juice
500grams small steamed potatoes (to serve)
1 bunch dutch carrot, steamed (to serve)
8 veal chops (or veal cutlets)
1 pinch pink salt ground (to taste)
1 cup white wine

Method

Step 1 of 5

Preheat oven to 200°C.

Step 2 of 5

Heat oil in a frying pan over medium-high heat. Cook chops, in batches, for 2 minutes on each side until golden. Transfer to a large baking dish. Reduce the heat to medium.

Step 3 of 5

Add wine, stock, lemon juice and capers to frying pan. Stir until well combined and mixture is just simmering. Season with salt and pepper. Pour over veal chops.

Step 4 of 5

Bake for 20-25 minutes or until cooked.

Step 5 of 5

Sprinkle with parsley and serve with steamed vegetables.