Tuesday: Veal in an herb sauce

I planned to make this dish with chicken, but veal was on sale so I used veal instead. It has happened before, it will happen again...

As to the dish: I started by lightly browning 300g of veal geschnetzeltes in olive oil. I set the meat aside and added a finely chopped red onion, a couple minced garlic cloves, and a good sized carrot (diced small) to the pan. After cooking for about 5 minutes, I added a zucchini cut into chunks. This cooked for a minute or so, then I added a small amount of stock (bouillon), the veal, a Tbs of capers, and a Tbs chopped fresh herbs (rosemary, thyme, and lemon thyme). This cooked, covered over low heat, for about 20 minutes, then I added a few Tbs of cream and let it cook, uncovered, another couple minutes. Just before serving I added a pinch of cayenne, a couple grinds of black pepper, and a good quantity (~1/4 cup) chopped parsley and basil.

As a side we had the leftover pseudo-succotash from Monday and some rice/wild rice.

Oh yeah, and a green salad.