veal with tarragon butter and oven-roasted chips

  • 1kg sebago (starchy) potatoes, cut into thin chips
  • ¼ cup (60ml) extra virgin olive oil
  • sea salt and cracked black pepper
  • 4 x 150g veal schnitzel steaks
  • 50g unsalted butter, chopped
  • 1 tablespoon baby capers, drained 
  • 6 sprigs tarragon
  • 2 garlic cloves, thinly sliced
  1. Preheat oven to 250°C (485°F). Place the potato, 2 tablespoons of the oil, salt and pepper on a large greased oven tray and toss to combine. Cook for 20 minutes, turning halfway, or until golden. 
  2. While the potato is cooking, heat the remaining oil in a large non-stick frying pan over high heat. Sprinkle the veal with salt and pepper and cook, in batches, for 4 minutes, turning. Remove and set aside to keep warm. 
  3. Add the butter, capers, tarragon and garlic to the pan and cook for 2 minutes or until foaming. Place the veal and chips on serving plates and drizzle with the butter mixture to serve. Serves 4.
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