Serves: 2

I pulled this recipe from a Sunday paper.

Assuming you’re good with veal, this is a great number to whip up on a Sunday night.

I oven roasted some thinly sliced potatoes to go with it plus a glass of Pinot Gris.

Sunday papers are OK!

Ingredients

1 tbsp sea flakes
1 tbsp of fennel seeds
2 veal cutlets
Green leaves (rocket, spinach, lettuce)
1 Fennel
Squeeze of lemon
Olive Oil

Method

1. Pound the salt and fennel seeds in a mortal and pestle.
2. Brush the veal cutlets with olive oil and rub the salt mixture into the veal. Set aside for 15 minutes.
3. Grill the veal for 3 – 4 minutes on each side over a medium-high heat until medium-rare.
4. Thinly slice the fennel and combine with the green leaves. Just before serving, dress with olive oil and a squeeze of lemon.