Veal with Caper & Shallot Salad

Rose Veal ‘Cordon Bleu’ with Caper, Red Chard and Shallot Salad and English Mustard Velouté

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

People have had issues with veal production in the past, but we only use ‘rose’ veal, named after its beautiful pale pink colour, which is ethically sourced and produced in the UK. It’s currently going through a huge resurgence in demand with the country’s finest chefs.


  • 4 x 350 g veal steaks
  • 4 slices air-dried ham
  • 100 g


Place the veal steaks between 2 sheets of cling film and flatten the meat with a rolling pin. When they’re batted out and nice and thin, place them on a tray, lay 1 slice of air-dried ham and about