Veal chops with caper sauce | Women's Weekly Food
Delicious veal chops cooked pink and served with a classic French caper sauce—perfect for special dinners. Serves 6 in under 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 kilogram kipfler potatoes, halved lengthways
- 1 tablespoon olive oil
- 6 200g veal chops
- 20 grams butter
- 3 cloves garlic, crushed
- 1/2 cup (125ml) white grape verjuice
- 1/4 cup (60ml) chicken stock
- 1/4 cup (50g) baby capers, rinsed, drained
- 1/4 cup finely chopped fresh flat-leaf parsley
- 150 grams baby spinach leaves
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