This is a wonderful piece of meat to give children — very tender and soft. Ask your butcher for long pieces of veal rump, cut about 3–4 mm (⅛ inch) thick. It is essential here that the meat is just seared on the pan and doesn’t simmer and harden. It needs just a couple of minutes cooking in total and your griddle pan has to be incredibly hot before you put the meat on it. You need to think ahead a little and put your herbs and oil in a bowl a while before you want to cook. This is nice with potato and pea mash or pan-fried chips.