Grilled veal escalope with a warm salad of new potatoes in their skins, lemon zest and rocket. (4 pers.)
- 4 veal escalopes
- 5 tbsp olive oil
- 1kg fresh new potatoes in their skins
- 150g rocket salad
- 1 lemon, juice and zest
- Sea salt and pepper
Remove the veal escalopes from the fridge and leave at room temperature for 15 min. Rub with the olive oil. Scrub and rinse the potatoes. Boil the potatoes in salted water. Drain off the water and keep warm. Pre-heat a non-stick grill pan. Head on a medium flame. Grill the veal escalopes for approximately 3 minutes on both sides. Place the meat on a warm plate and cover with aluminium foil. Halve the potatoes and mix with the olive oil and rocket salad in a large bowl. Sprinkle with sea salt. Divide the potatoes and rocket salad 4 plates. Sprinkle with lemon zest and lemon juice. Cut the meat into slices and lay on top of the potatoes and rocket mix. Season the meat with pepper and salt before serving.