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Veal paillard
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- 1
Tom Parker Bowles keeps it simple in this French recipe for tender, paper-thin fillet served along with a piquant chicory salad
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Ingredients
Method
1. Lay the veal fillet in between two sheets of clingfilm, then, using a rolling pin, bash until the fillet is paper-thin. Season well with salt and pepper.2. Heat the butter in a frying pan until frothing, then add the veal. Cook for 30 seconds on each side until cooked through. Transfer to a serving plate and squeeze over the lemon juice.
3. In a bowl, mix the vinegar and olive oil together to make a dressing. Add the chicory leaves and toss to coat. Serve alongside the veal.
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