Veal escalopes with salsa verde

Veal escalopes with salsa verde

By
From
More Home Comforts
Serves
6-8
Photographer
Peter Cassidy

When everyone gets bored with sausages and burgers, try this and you might never go back. Veal is the perfect meat for the barbecue. It can be cooked just like steak, but the key to cooking this particular cut of meat well is not to overcook it, as it’s very lean and can easily dry out.

Ingredients

Quantity Ingredient
5 lemons
1 small bunch mint
1 small bunch flat-leaf parsley
1/2 small bunch dill
1/2 small bunch chervil
1 small bunch tarragon
1 bulb garlic, cut in half
2 garlic cloves
250ml extra virgin olive oil
1kg veal cushion, cut into 2cm thick slices
1 shallot, finely chopped
2 sprigs basil
3 anchovies, finely chopped
1 tablespoon dijon mustard
1 tablespoon capers, drained
sea salt
freshly ground black pepper
300g spinach leaves

Method

  1. Heat a barbecue until the coals are glowing, or heat a griddle pan until very hot.
  2. Zest 2 of the lemons into a large bowl and squeeze in the juice. Add a few sprigs of mint, parsley, dill, chervil and tarragon, and the halved garlic bulb. Add 150ml of the extra virgin olive oil, mix to combine and set aside.
  3. Place a long sheet of clingfilm on a board, then lay all the slices of veal on it and cover with a second sheet of clingfilm. Bash with a rolling pin until about 1cm thick, then place the pieces of veal in the herby oil. Toss to coat, then set aside while you make the salsa verde.
  4. Chop the shallot, garlic cloves and the remaining herbs, including the basil, together finely on a board. Add the zest of 2 more lemons, then chop again. Add the anchovies and chop all together, then finally add the Dijon mustard and capers, and chop until you have a fine mixture. Season with salt and pepper, then make a hollow in the centre.
  5. Lift the veal out of the marinade and onto the barbecue or griddle and cook for 2–3 minutes, then turn over and cook for another 2 minutes. Remove and put straight onto a serving platter.
  6. While the veal cooks, heat a sauté pan until hot. Add 50ml of the extra virgin olive oil and the spinach leaves, and sauté until just wilted, then spoon over the veal.
  7. Pour the last of the extra virgin olive oil into the centre of the herb pile and mix together until it forms a thick paste. Spoon over the top of the veal and spinach, and serve with the last lemon, cut into wedges.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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