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Veal with persillade and wilted spinach
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
French garlic and parsley sauce, Persillade, elevates veal for a romantic dinner for two.
Ingredients:
  • 200g truss cherry tomatoes
  • 9.20 gm olive oil
  • 40.00g unsalted butter
  • 6 veal escalopes* (about 75g each)
  • 750.00 ml baby spinach leaves
  • 1 small eschalot, finely chopped
  • 1 small garlic clove, finely chopped
  • 42.00 gm lemon juice
  • 40.00 ml finely chopped flat-leaf parsley leaves
Instructions:
  • Preheat the oven to 200°C to allow it to reach the perfect temperature for cooking.
  • Spread cherry tomatoes on a small baking tray, generously drizzle with olive oil, and sprinkle with sea salt and freshly ground black pepper. Roast in the oven for around 12 minutes until skins blister. Turn off the oven and let the tomatoes stay warm inside.
  • In a large frypan over medium-high heat, melt the butter until it froths but before browning. Add the veal in batches and cook each side for about 30 seconds until browned.
  • Place the veal on a warm plate and cover it with foil to keep it warm.
  • Place the spinach in the sizzling frypan along with 2 tablespoons of water. Stir frequently over high heat until the spinach just begins to wilt. Remove the pan juices and move the leaves to a plate with the veal. Keep them warm by covering with foil.
  • In the same pan, melt butter, then sauté eschalots and garlic for about 3 minutes until softened. Pour in juice and 2 tablespoons water, simmer for 1 minute, then remove from heat and stir in parsley.
  • Place the veal, spinach, and tomatoes on a serving platter or divide between two plates. Generously drizzle the flavorful persillade over the veal.

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