- 500g veal steak
- plain flour for dusting
- 1 finely sliced onion
- ½ cup of drained capers
- 1 cup of light white wine (Pinot Grigio or Verdehlo)
- 1 cup chicken stock
- ½ cup chopped parsley
- olive oil
- salt and pepper
Tenderise and flatten small pieces of veal and toss in a light coating of flour on both sides. Brown in a pan with a little olive oil. Either remove from pan or stack on side of the pan whilst cooking other pieces. To make the sauce, soften onion into same pan (but do not brown). Add rinsed and drained capers.
Add white wine and chicken stock to pan. Let it all simmer gently (it will slightly thicken). If it dries out
add a little more stock or water. When cooking is completed, dress veal with the
sauce, and chopped parsley to garnish. Add salt and pepper to taste. Serve with steamed green beans, broccolini and toasted slivered almonds or peas and mashed potatoes or boiled potatoes dressed with salt, pepper, olive oil and parsley.
Enjoy this dish with De Bortoli Bella Riva Sangiovese