A veal fillet in herb-scented crust served on a nest of crispy vegetables and Borettane onions
Ingredients | Serves 1
Preparation method
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Wash and clean the celery, carrot and courgettes; use a mandoline to cut them into thin julienne strips. Sprinkle the vegetables with salt and leave them to drain their vegetation water for about 3 hours.
Then run the vegetables under running water, wring them out and dry them with a cloth.
Coat the vegetables in rice flour, keeping them separate, and fry them in hot oil at 175°C until golden brown.
With the aid of a cutter, chop the sandwich bread and add thyme and marjoram. Semi-whisk the egg white. Coat the veal fillets in half-whipped egg white and then bread them with the previously minced breadcrumbs. Repeat the operation twice.
Spray the breaded fillets with oil and put them in the oven at 210°C for 6/7 minutes depending on the desired cooking time.
In a small frying pan, put the Borettane Onions in Balsamic Vinegar with part of their preserving liquid and reduce with a knob of butter. If you wish to achieve an optimum result, add a little brown stock.
Arrange the fillet on a serving dish with the crispy vegetables, scatter the spring onions over the fillet and vegetables and glaze with the sauce.
Prepared with ROBO products
Altre deliziose idee per te
25 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
