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.

Prep Time15 minsCook Time10 minsYields5 Servings

Cook this delicious recipe with Luca's Caramelised Onions + Fresh Thyme Sauce

CategoryDifficultyBeginner
 

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

Directions

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.

Veal with Caramelised Onions + Thyme Sauces, Balsamic Reduction and Parmigiano Shavinh
IngredientsDirections