Thinly sliced veal in a piquant sauce with sautéed celeriac
1 kgceleriac, peeled, cut into 1cm wedges80 gmunsalted butter, chopped2 tspolive oil1 kgtopside of veal, trimmed and cut against the grain into 12 slices, 3-4mm thickFor dusting:plain flour, seasoned to taste125 mlsoave or other Italian dry white wine1/3 cupveal glace (see glossary), combined with 100ml water, or substitute with 180ml rich beef stock1small lemon, juiced2 tbspsalted capers, soaked in water for 20 minutes, then drained1 tbspcoarsely chopped flat-leaf parsleyTo serve:lemon wedges and radicchio salad, optional
Cook celeriac in boiling salted water until just tender, then drain well and cool. Heat 20gm butter and 2 tsp olive oil in a large non-stick frying pan and cook celeriac over medium heat for 8 minutes, turning occasionally, until golden, then transfer to a 120C oven and keep warm.
Place veal, one slice at a time, between sheets of plastic wrap and, using the flat side of a meat mallet, pound gently until at an even thickness.
Dust veal in flour, shaking away excess, then heat 20gm butter and 1 tsp oil in a large non-stick frying pan and cook a third of the veal over medium heat for 1 minute on each side, then remove from pan, cover and keep warm. Repeat twice more with remaining butter, oil and veal.
Return pan to heat, add wine and simmer until reduced by half, then add veal glace mixture and simmer until reduced by half. Add lemon juice, capers and parsley and bring to a simmer.
Divide veal and celeriac among 6 plates, season to taste, then pour sauce over and serve with lemon wedges to the side and radicchio salad passed separately, if using.