Veal with Anchovy Caper Salsa and Paprika Wedges

For this recipe I use capers in Vinegar and to reduce the sharpness I put them in Cider Vinegar.  Ask your butcher to give you tender cuts of Veal and ensure to have them thinly sliced.

500g Veal thinly Sliced
2tbsp flour
1 tsp cornflour
1/4 tsp Salt
Cracked fresh pepper
2 tbsp Olive Oil
2 fresh long garlic finely sliced
1 tsp grated lemon rind
1 tbsp capers in Vinegar
4 anchovy fillets finely chopped
1 tbsp butter
10 cherry tomatoes halved
1 chopped fresh green chilli
2 tbsp cider vinegar
1 tsp honey
Olive oil for Shallow Frying

Paprika Potato Wedges
4 large potatoes
1 teaspoon Sea Salt
2 tbsp Olive oil
1/2 tsp curry powder
2 tsp Paprika
1 tsp Chicken powder
1 tsp dried mixed Herbs
Salt & Pepper

Prepare Anchovy Salsa by heating two tablespoons olive oil in a small saucepan, add garlic and anchovies and fry gently. Add one tablespoon butter and green chilli. Stir until butter is melted.  Add capers, honey, vinegar and lemon rind and stir. Turn off heat, add halved cherry tomatoes and ground fresh black pepper. Cover and leave aside until needed.
Meanwhile, wash potatoes thoroughly, cut in half and then each half into 4 equal wedges. Put in a large pan, cover with water and 1 teaspoon Salt.  Bring to boil and turn off heat.  Drain liquid but leave potato in pan.  Add Olive oil, Paprika, chicken powder, mixed herbs, curry powder and salt & Pepper, cover with lid and shake well so that seasoning cover all wedges equally.  Transfer potato to baking tray arrange loosely and bake in 200c oven for 30 minutes.
Prepare Veal by putting flour and corn flour in a large flat plate and season with salt & pepper. Mix well. Heat a large frying pan and approx two tablespoons olive oil. Press each veal escalope in flour mixture on both sides, shake off excess flour and fry for a minute or two on each side until golden.
Serve Veal with a spoonfull of Salsa and crispy Paprika Potatoes.