Veal with lemon, capers and sage

Method

• Step 1
  Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, partially covered, for 12 to 15 minutes or until tender. Drain.
• Step 2
  Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add veal and cook for 1 to 2 minutes each side or until cooked through. Remove to a plate. Cover to keep warm.
• Step 3
  Add garlic, 1/4 cup lemon juice, 1/2 cup stock, capers and sage to pan. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 2 minutes or until reduced slightly.
• Step 4
  Heat a frying pan over medium heat. Add spinach and remaining stock. Cook for 1 to 2 minutes or until spinach is wilted. Divide veal, potatoes and spinach between plates. Drizzle over sauce. Serve.