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