Veal with Caper & Shallot Salad

Name: Veal with Caper & Shallot Salad
Yield: Serves 4
Ingredients: butter; rapeseed oil; fresh white breadcrumbs; plain flour; 2 eggs; James’ vinaigrette; 2 tblsp strong English mustard; 300 g baby red chard; 2 tblsp mini capers; 4 x 350 g veal steaks; 200 ml whipping cream; 200 ml chicken stock; 100 g Yorkshire Blue cheese, or creamy blue cheese; 4 slices air-dried ham; 2 shallots, peeled

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

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.

Ingredients

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

Main course

Method

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