Recipe search

Grilled veal escalope with warm salad of new potatoes in their skins, lemon zest and rocket

Ingredients

  • 4 pieces of veal escalopes
  • 2 tbsp olive oil
  • salt and pepper
  • 1 kg new potatoes in their skins
  • 150 g rocket
  • 3 tbsp olive oil
  • Zest and juice of 1 lemon

Nutrition values

4
0 - 30 minutes
veal escalopes
*
undefined
Edgar Buhrs culinair
undefined
undefined
undefined
undefined
undefined
undefined
undefined
undefined
undefined
undefined
undefined

Preparation

Rub the veal escalopes with the olive oil and leave them at room temperature for approx. 15 minutes. Clean the new potatoes using a brush and running water. Boil the potatoes in salted water until cooked, then drain and keep warm.

Grill the escalopes for approx. 3 minutes on each side in a pan on medium heat. Leave the meat to rest on a warm plate covered with aluminium foil. Sprinkle with salt and pepper just before serving. Cut the potatoes in half, then mix them with the rocket and olive oil in a large bowl. Sprinkle with sea salt.

Divide the potato salad across 4 warm plates, sprinkle with the lemon zest and juice. Cut the meat into slices and arrange on top of the salad.

This website uses cookies to record web statistics. By selecting "Allow cookies", you agree to cookies being saved on your system.

Allow cookies.