Veal with capers, olives & parsley


Veal with capers, olives & parsley

  • 0:05 Prep
  • 0:20 Cook


  • 4 (about 100g each) desire potatoes
  • 2 teaspoons olive oil
  • 4 (about 150g each) veal loin chops, trimmed of all fat
  • 70g (1/3 cup) drained capers, roughly chopped
  • 50g (about 8) Kalamata olives, pitted, quartered
  • 80mls (1/3 cup) Massel beef stock
  • 60mls (1/4 cup) fresh lemon juice
  • 1/2 cup chopped fresh continental parsley
  • Salt & ground black pepper, to taste
  • 1 bunch English spinach, stalks trimmed, washed


  • 1
    Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Cook, partially covered for 15-20 minutes or until just cooked.
  • 2
    Drain, cut into quarters, cover and keep warm.
  • 3
    Heat olive oil in a large non-stick frying pan over medium-high heat. Add veal and cook for 3 minutes on each side or until just cooked.
  • 4
    Remove from pan and cover loosely with foil. Add the capers and olives and cook, stirring, for 2 minutes. Add stock and increase heat to high. Cook for 2 minutes or until reduced slightly.
  • 5
    Add 1 tablespoon of the lemon juice and the parsley. Season well.
  • 6
    Meanwhile: steam the spinach over a saucepan of boiling water for 2 minutes or until just wilted.
  • 7
    Place veal on plates and spoon the caper sauce over. Serve with potatoes and spinach drizzled with remaining lemon juice.



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