“One Russell came up with tonight using ingredients on hand. it's based on a dish by Evelyn/Athens that we couldn't make when we realised we had no capers. Very lemony, and we thought, very nice.”
READY IN:
10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the flour with salt and pepper and lightly coat the veal in this, shaking off any excess.
  2. Heat the oil in a pan over medium high heat, add the veal and cook for about 2 minutes or until golden brown.
  3. Turn and cook for about 1 minute more, then remove and keep warm whilst you make the sauce.
  4. Pour the wine and lemon juice into the pan and simmer for a minute, scraping up any brown bits.
  5. Add the butter, herbs and sliced olives and allow to thicken a little before serving over the steaks.

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