Start this recipe by placing the diced potatoes, rosemary and olive oil in a bowl, season well with salt and pepper and mix together well. Place into an oven dish and roast for 25-30 minutes or until golden. Next, season the veal escalopes with salt and pepper and drizzle over 2 tbsp of the lemon juice. Put aside for 15 minutes. When ready, melt the 50g butter in a large frying pan, add the escalopes and fry them for 3 to 4 minutes on each side, or until they are lightly and evenly browned. Remove from the pan. Pour the remaining lemon juice and wine/stock into the pan and bring to the boil, stirring constantly. Add in the remaining tbsp butter, sprinkle in the flour and capers. Stir well and reduce for 4 minutes till the juices thicken. Return the escalopes back to the pan and cook for just a minute to heat through. Cover with the lemon slices and chopped parsley and serve immediately with rosemary potatoes.  

Serves 2

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