Veal scaloppine with zucchini and potatoes

For the vegetables

Chop potatoes into 3cm cubes, add to a small pot of hot, salted water, cover and boil until just cooked. Meanwhile, slice the zucchini into thick rounds. In a frying pan, heat the oil, add the garlic and cook until lightly golden. Add the zucchini, season with salt and pepper and reduce heat. Cook for a few minutes, stirring, until the zucchini has begun to soften and is lightly coloured. Add the tomato and oregano. When the potatoes are soft, drain and add to the zucchini. Add basil, drizzle with olive oil, turn the heat to low, cover and cook until the zucchini are soft.

To cook the veal

Heat a large frying pan on high heat. Season the veal with salt and pepper, heat the oil in the pan and add as many slices of veal as will comfortably fit in the pan. Cook for 1-2 minutes, turn and cook for a further 1-2 minutes (the time will depend on the thickness of the veal). It should be lightly golden and just cooked through. Remove to a warm plate while you repeat this process with the remaining veal.

Once all the veal has been removed, add the capers to the pan, squeeze in the lemon juice, drizzle with extra virgin olive oil and add any juices collected from the plate holding the veal. Combine the juices and allow to bubble away briefly.

To serve 

Pour the sauce over the veal, garnish with chopped parsley (if using) and serve with the sauteed zucchini and potatoes.

This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store