I remember that when we were little we ate more veal than beef. One of our favorites was "escalope de ternera." It can be just breaded or with a sauce, like the one we made with lemon and capers (check the recipe for sole with lemon and capers to see how to make the sauce). I like it plain with a good tomato and garlic salad and chips. These tomatoes were from Just Local, an organic store. They were delicious.
Ingredients:
1 veal fillet per person, tenderized
tomatoes
1 potato per person to make the crinkle chips
white wine
garlic
spices
salt
1 egg
breadcrumbs
olive oil
With a mandolin make the crinkle potatoes. If you don't have one just cross cut the potatoes very thin. Cut the tomatoes in half. Tenderize the meat with a tenderizer or a heavy pan. Marinate the veal with a glass of wine, garlic and olive oil for a couple of hours. After that pat it dry, dip in egg then in breadcrums and repeat this.
Cook the potatoes in a fryer, and the meat in a pan with hot oil until brown.
Ingredients:
1 veal fillet per person, tenderized
tomatoes
1 potato per person to make the crinkle chips
white wine
garlic
spices
salt
1 egg
breadcrumbs
olive oil
With a mandolin make the crinkle potatoes. If you don't have one just cross cut the potatoes very thin. Cut the tomatoes in half. Tenderize the meat with a tenderizer or a heavy pan. Marinate the veal with a glass of wine, garlic and olive oil for a couple of hours. After that pat it dry, dip in egg then in breadcrums and repeat this.
Cook the potatoes in a fryer, and the meat in a pan with hot oil until brown.
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