There’s nothing better than veal served on mash with a drizzle of a beautiful sauce made with wine, it’s so European and just so tasty. I’ve been crazy when it comes to cooking with wine these days, especially when we have bottles and bottles of white wine we don’t drink sitting there on the wine rack. This is another delicious dish with a sauce made with wine and sliced lemon, it may look hard and time consuming but it’s so quick you might even be surprised. This recipe is one of those you probably have in a restaurant and wonder how it’s made. You can impress anyone with this recipe and have them think you spend so much time cooking it. Give it a go and I guarantee you won’t regret it.
Note: just like any piece of steak you eat you might like it rare or medium rare. When it comes to this dish it might be a bit difficult to cook the meat rare. However cooking the fillets medium rare meat is achievable by adjusting the pan heat to one temperature setting higher than what you would normally use to cook it on a shorter cooking timeframe. This also depends on how thick the fillets are.
When cooking meat that has been dredged in flour I highly recommend using a non-stick pan to prevent the flour from sticking to the pan while cooking and subsequently getting removed from the meat. From experience it will make the cooked steak less appealing and changes the flavour.
VEAL
Prep-Time: 5 mins Serve: 2
Cooking Time: 15 minutes
Ingredients
4 veal fillets
1 lemon, sliced
1 tbsp lemon juice
1/2 bottle white wine
1/4 cup water
2 tbsp capers
2 tbsp chopped parsley
Salt and Pepper
3 tbsp butter
3 tsp olive oil
1/2 cup plain flour
Method
Season the veal fillets with salt and pepper on both sides, dredge the fillets in flour and shake off the excess. In a pan, heat the oil and 1 tbsp butter over medium high heat. Once the oil is nice and hot place the dredge veal fillets into the pan facing away from you. Cook the veal for 2 minutes on each side until golden. Remove from the pan and set aside.
Pour in the wine and water then cook for 3 minutes to get rid of the alcohol content and allow the wine to reduce. Add in the lemon and cook for further 2 minutes. Now add in the rest of the butter, chopped parsley, lemon juice and season with salt and pepper to taste. Leave to cook for 7 minutes or until the sauce reduces down by half.
Add in capers and return the veal into the pan, stir to coat in the sauce for 1 minute and then remove from heat. Transfer the veal onto serving plates, top with the sauce and serve straight away with mash or a couscous dish.
