Paillard

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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 ( 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.

Ingredients

  • 2 tablespoons olive oil
  • 1 garlic clove, peeled and squashed a bit
  • 1 small rosemary sprig
  • 2 large slices of veal rump, cut 3–4 mm( inch ) thick
  • 2 lemon wedges, to serve

Method

Put the olive oil, garlic and rosemary sprig in a small bowl and leave for about 45 minutes to flavour the oil.

If it’s necessary, pound the veal slices (first covered with a sheet of plastic wrap) with a meat mallet to make them an even thickness.

Put your griddle pan over a high flame and let it stay there until it is very hot. Put the veal slices on the pan, one at a time if they won’t both fit. They should sear immediately. As soon as the undersides come away easily with a pair of tongs and there are obvious grill marks, turn them over and do the other side. Both sides should take less than 30 seconds.

Remove to a plate, drizzle some of the oil over each one and add a small scattering of salt. Serve immediately, with a lemon wedge on the side.