Grilled veal escalope
Jean Covillault
Ingredients
Servings
Steps
Season the veal cutlets with salt and pepper, then set aside at room temperature while preparing the other ingredients.
Peel and cut the sweet potatoes into chips. In a large bowl, mix them with the oil and spices, making sure to coat them well. Arrange them on a baking tray and bake at 200°C for about 45 minutes.
Add the capers, gherkins and finely chopped herbs to your mayonnaise and mix.
Slice the fennel very finely (ideally with a slicer). Season with salt and lemon juice, then rub gently to soften it. Add the olive oil and the chopped scallion.
In a very hot frying pan with a drizzle of oil, sear the cutlets for 1 min on each side. Let them rest for a few minutes before serving. Serve with the sweet potato chips, tartar sauce and fennel salad.
Jean's Tip
For a tender and fragrant fennel salad, remember to rub it with lemon and salt: this breaks down the fibres and brings out all the flavours.
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