Veal with lemon and ca­pers

Australian Women’s Weekly NZ - - CONTENTS -


2 cups (500ml) wa­ter 1 cup (170g) po­lenta ¾ cup (180ml) milk ¼ cup (20g) finely grated parme­san 1 ta­ble­spoon cracked black pep­per 6 (600g) thin veal schnitzels 60g but­ter 1 ta­ble­spoon rinsed baby ca­pers 3 strips lemon rind, sliced thinly ⅓ cup (80ml) lemon juice ¼ cup mi­cro pars­ley steamed green beans, to serve

1 Bring the wa­ter to the boil in a medium saucepan. Stir in po­lenta; re­duce heat to low. Cook, stir­ring, for 10 min­utes or un­til po­lenta thick­ens. Stir in the milk; cook, stir­ring, for 5 min­utes or un­til po­lenta thick­ens. Stir in parme­san; sea­son to taste. 2 Mean­while, sprin­kle pep­per on both sides of veal. Heat but­ter in a large fry­ing pan over medium-high heat; cook veal, in batches, un­til browned on both sides. Re­move from pan; cover to keep warm. 3 Add ca­pers, rind, juice and 1 ta­ble­spoon wa­ter to pan; bring to the boil, stir­ring. Spoon the sauce over the veal; sprin­kle with the pars­ley. Serve the veal with the po­lenta and steamed green beans.

Not suit­able to freeze or mi­crowave.

Veal with lemon and ca­pers

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