A recipe like this really speaks for it self. It should be cooked with care and love, and served to people dear to you. And so, the best food requires a table that’s been set with care and love. I’ve grown up on this tradition, and beautiful tablecloths, linen napkins, candles and flowers are de rigueur on special occasions. My Mother, and her Mother, come from a long line of tablecloth fanatics, and even for the simplest meal in my home, procedure dictates - no table cloth - no food!
Why? Because you’re worth it! And, because it’s not every day you sit down to a feast of $40/kg veal fillet! That said, spending extra for good food is sometimes money well spent! A little love goes a long way and you’ll find these thin pieces of silky breaded fillets go a long way too!
When I cook this recipe, I like to take my time ... pour a glass of wine, and wait for the veal to come to room temperate. Set up the stations of flour, egg, and crumbs, and enjoy the luxury of this simple, timeless, spectacular dish.
4 x topside veal, tenderised
Plain flour for coating
400g oven-dried breadcrumbs (or panko)
3 eggs, lightly beaten
Olive oil for shallow frying
1 head radicchio, core removed, halves and roughly sliced
3 tbsp. olive oil
¼ cup premium dried cranberries
1 tbsp. caramelised balsamic
½ lemon, juice of
1 pinch sea salt
1 pinch cracked pepper
½ cup pine nuts, lightly toasted
1. Blitz your breadcrumbs in a food processor until there very fine
2. First coat the veal in the flour, then dip into the eggs and press into the oven-dried breadcrumbs. Do this twice for each piece of veal. A double-crumb will ensure a thick, crisp coating
3. To make the radicchio salad heat a large fry pan with a little olive oil and add the radicchio. Sautee the radicchio on a medium heat until softened and add the cranberries. Cook for a further 2 minutes
4. Add the balsamic and lemon juice and season with sea salt and cracked pepper. Serve on a platter with a topping of toasted pine nuts
5. Heat a large fry pan with about 1 cm of olive oil and bring to a medium to high heat. You don’t want it to hot or the oil will burn
6. Cook a maximum of 2 veal steaks at a time and watch them carefully. You want to cook them until they are golden (about 1-2 minutes) on each side. Do not overcook the veal.
7. Serve the veal with a season of sea salt, a grating of parmesan, the radicchio salad and some lemon wedges