Method
1
Heat oil and butter into a large frying pan, meanwhile dust the veal slices in flour, shake off excess flour then fry in the pan cooking 2 minutes on each side. Add white wine and allow to evaporate, then add LC sauce and bring to simmer.
2
Serve veal on a large platter, scatter rocket leaves and parmesan shavings on it and drizzle with balsamic reduction and a few extra drops of extra virgin olive oil on top.
Cook this delicious recipe with Luca's Caramelised Onions + Fresh Thyme Sauce
Ingredients
500 g Veal Backstrap - 1.5cm slices
1 LC Caramelized Onions + Fresh Thyme
⅓ cup Balsamic Vinegar - Reduce to a glaze
30 g Parmigiano Reggiano Shavings
20 g Rocket Leaves
1 cup Cup Plain Flour
20 g Unsalted butter
3 tbsp Extra virgin olive oil
Salt & pepper
Ingredients
500 g Veal Backstrap - 1.5cm slices
1 LC Caramelized Onions + Fresh Thyme
⅓ cup Balsamic Vinegar - Reduce to a glaze
30 g Parmigiano Reggiano Shavings
20 g Rocket Leaves
1 cup Cup Plain Flour
20 g Unsalted butter
3 tbsp Extra virgin olive oil
Salt & pepper
