Escallop of Veal

 Escallop of Veal 

This stuffed and breaded Veal dish is based on the classic Veal Milanese but with a twist as it is stuffed and served with fresh noodles and a tomato sauce.

Ingredients 

4 x 4oz Veal Escallops

4oz White breadcrumbs 

3oz Fresh herbs (Parsley, Basil, Oregano)

3oz Kidney fat

2 Whole eggs 

1/2 Clove garlic

2oz Veal trimmings (or Pork)

Pane (Flour, Eggs, Breadcrumbs)

1 Bunch Basil

Pinch Seasoning

4 Tomatoes (cut into Concasse)

3oz Diced shallot

1/4 Pint wine

1/8 Pint Madera wine

1/2 Finely chopped onion

4oz Parmesan cheese

2oz Pistachio nuts

Veal glace

Black garnishing paste (optional)

Serves 4

Method

1. Bat out Veal into 6-8 inch round and set aside

2. Make farce by soaking white breadcrumbs in milk, meanwhile in a food processer, pulse veal trimmings, garlic, whole egg and kidney fat. Strain the breadcrumbs thoroughly and add to the rest of the ingredients. finish with chopped Pistachio nuts, chopped herbs and finely chopped garnishing paste. Season with salt and pepper and set aside in the fridge to firm up.

3.To  make the tomato confit, Peel, deseed and chop the tomatoes (Concasse), In a pan sweat off the finely diced shallot and garlic, deglaze with white wine and wine vinegar, reduce and add a small pinch of sugar and a spoon of tomato puree, season and fold in the Concasse away from the heat. set aside for later.

5.Assemble the Veal by filling and rolling each piece with approximately 1 tablespoon of the farce mix. Roll like a burrito and pane in the flour, egg and breadcrumbs.

6.For the sauce sweat off the 1/2 onion, add the wines and reduce until sticky, add the veal glace, check the seasoning and strain. set aside in a warm place.

7. Finally. Gently pan fry the Veal in some clarified butter turning to ensure all sides are crisp and golden, finish in the oven to ensure the centre cooks, meanwhile gently heat the concasse through and reheat the noodles.

8.To serve. Strain noodles and toss in parmesan and chopped herbs, roll around a carving fork and place in the centre of a warmed plate. Carve Veal into approximately 5 pieces and arrange around the noodles. Spoon a tablespoon of the concasse into a 2cm metal ring and pour around the Madeira sauce