Veal escalope with caper and lemon sauce

Name: Veal escalope with caper and lemon sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 1 bunch of parsley; 2 untreated lemons; 4 Veal cutlet (approx. 175 g each); 150 g Sweet peas; 2 TABLESPOONS Oil; 200 ml Milk; 1 TABLESPOON + 50 g butter; 2 TEASPOONS Capers; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
1 bunch of parsley
2 untreated lemons
4 Veal cutlet (approx. 175 g each)
150 g Sweet peas
2 TABLESPOONS Oil
200 ml Milk
1 TABLESPOON + 50 g butter
2 TEASPOONS Capers
7-10 Tbsp Cling film

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Wash parsley, shake dry, pluck leaves from the stalks, leaving 4 nice leaves aside. Cut the rest into fine strips. Wash lemons hot, rub dry and grate the peel
2
Dab veal escalope dry, cut into thirds and beat flat between 2 layers of foil. Clean and wash the sugar snap peas, cut them diagonally into small pieces. Heat 1 tablespoon of oil in a frying pan, sweat the sugar snap peas in it, remove. Add 1 tablespoon of oil to the pan and fry the meat in portions on each side over high heat for about 1 minute, season with salt and remove.
3
Heat milk and 1 tablespoon butter in a saucepan. Drain the potatoes. Add milk mixture and mash. Season puree with salt, stir in sugar snap peas. Heat butter in a pot. Add lemon zest and capers to the butter. Arrange mashed potatoes and 3 slices of meat on plates and pour the butter over each. Garnish with parsley