Kokova Magazine

British rose veal has already won the ethical stamp of approval from the RSPCA and Compassion in World Farming (CIWF) but it remains a niche market in the UK, just 0.1% of the meat we consume each year.

John Penny & Sons have launched a new national campaign, The Meat Crusade.

Cooking time: 20 minutes

Serves: 4

Ingredients

• 4 English Rose veal cutlets, pounded thin
• Salt and pepper
• Lemon
• Flour
• 4 tbsp extra virgin olive oil
• 2 tsp minced garlic
• 230ml of white wine
• 60ml lemon juice
• 2 tbsp capers
• 2 tbsp butter
• A bunch of finely chopped parsley
• Lemon slices
• Parsley sprigs for garnish

Procedure

• Season the veal with salt, pepper and lemon juice and then dip in flour.
• Shake off the excess flour.
• In a large frying pan, heat the olive oil over a medium to high heat.
• Sauté the veal cutlets for 2 minutes each side and then place on a warm plate.
• Add garlic to the pan and sauté for 1 minute.
• Add wine, lemon juice and capers and bring to the boil.
• Cook until it has reduced by half.
• Return to a simmer and stir in the butter and chopped parsley until the butter has melted and blended into the sauce.
• Return the veal cutlets to the pan and coat with the sauce.
• To serve, place the veal cutlets onto a plate, pour over the sauce and garnish with lemon slices and parsley sprigs.