Whip up this sophisticated veal dish for an Italian twist on meat and veg.
Ingredients
- 600g Ruby Lou potatoes, unpeeled, coarsely chopped
- 1 tablespoon olive oil
- 4 (about 125g each) veal schnitzels, halved lengthways
- 80ml (1/3 cup) white wine
- 80ml (1/3 cup) Massel chicken style liquid stock
- 2 roma tomatoes, seeded, finely chopped
- 1 tablespoon salted baby capers, rinsed, drained
- 2 tablespoons chopped fresh continental parsley
- 1 teaspoon finely grated lemon rind
- 60ml (1/4 cup) skim milk
- Steamed broccolini, to serve
Method
- Step 1Cook the potato in a saucepan of salted boiling water for 12-15 minutes or until just tender. Drain and return to the pan.
- Step 2Meanwhile, heat 2 teaspoons of oil in a non-stick frying pan over high heat. Cook half the veal for 1-2 minutes each side or until golden and cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining oil and veal.
- Step 3Heat pan over medium-high heat. Add the wine. Simmer for 1-2 minutes or until reduced by half. Add stock, tomato and capers. Simmer for 2-3 minutes or until liquid is reduced by half. Stir in the parsley and lemon rind. Return veal to pan. Turn to coat. Remove from heat.
- Step 4Add the milk to the potato. Use a fork to roughly mash. Divide the mashed potato, veal mixture and broccolini among serving plates.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1342 kj
Energy
10g
Fat Total
4g
Saturated Fat
3g
Fibre
32g
Protein
10mg
Cholesterol
287.97mg
Sodium
3g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
If Ruby Lou potatoes are unavailable, use Royal Blue potatoes.
- Author: Chrissy Freer
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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