Veal scaloppine with white wine and capers, roast potatoes

Ingredients

For 1 serving

• Veal top round140 g
• All-purpose flour8 g
• White wine60 ml
• Capers10 g
• Potatoes200 g
• Extra virgin olive oil1 tablespoon
• Butter5 g
• Rosemaryto taste
• Saltto taste

Contains: gluten, lactose, sulphites,

Method

1. Preheat the oven to 200 °C (conventional). Wash and peel the potatoes, cut them into wedges about 2 cm thick and pat dry with a tea towel.
2. Toss the wedges in a baking tray with half the oil, the rosemary and a pinch of salt, spread them in a single layer and roast for 30 minutes, turning halfway, until golden outside and soft inside.
3. Meanwhile, rinse the capers under running water to remove excess salt. If the veal slices are thick, pound them lightly between two sheets of baking paper, then dredge them in the flour, shaking off the excess.
4. When the potatoes have 5 minutes left, heat the remaining oil with the butter in a frying pan over medium-high heat and, as soon as the butter stops foaming, brown the slices for 1 minute per side, until lightly golden.
5. Pour in the white wine, add the capers and reduce for 2 minutes over medium heat, turning the meat, until the juices become a light glossy sauce; taste and add salt only if needed, as the capers are already salty.
6. Serve the escalopes with the pan sauce spooned over, alongside the potatoes.