Heat a little oil in a frying pan over medium heat, add veal and cook for 1-2 minutes each side or until cooked to your liking. Remove from pan and rest for 5 minutes.
Stir corn flour into a little cold water until smooth. Deglaze pan with wine then add stock and blended corn flour. Stir until smooth. Simmer over low heat until sauce thickens; stir through parsley.
Meanwhile, cut potato into chips and place in a bowl of salty water; drain and pat dry. Pour oil into a medium saucepan until one-third full. Heat over medium-high heat, until hot. Deep fry chips for 3-4 minutes or until golden, drain on absorbent paper towel; sprinkle with sea salt.
Serve veal steak with chips and drizzle with red wine sauce.
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