Veal Paillard

Veal Paillard

Serves 2

2 tablespoons olive oil
1 garlic clove, peeled, slightly squashed
1 small rosemary sprig
2 large slices of veal rump, cut 3-4mm thick
2 lemon wedges, to serve

1. Place the olive oil, garlic and rosemary sprig in a small bowl and set aside for 45 minutes so the oil absorbs the flavours. If necessary, cover the veal slices with a sheet of plastic wrap and use a meat mallet to pound to ensure the veal slices are an even thickness.
2. Place a heavy-based frying pan (or griddle pan) over high heat until very hot. Place the veal slices in the pan (one at a time if they won’t both fit). They should sear immediately. As soon as the undersides come away easily with a pair of tongs and there are obvious grill marks, turn the veal slices over. Both sides should cook in less than 30 seconds.
3. Transfer the veal slices to a plate, drizzle some of the flavoured oil over each and sprinkle with salt. Serve immediately.

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