Veal with mint and tomato

Name: Veal with mint and tomato
Yield: Serves 2
Ingredients: juice of ½ lemon; 1 medium banana (long) shallot, halved and finely sliced; 2 small cloves of very good garlic, sliced paper thin; 2 teaspoons plain flour; flaked sea salt; 60 g fridge-cold unsalted butter, cut into cubes; 400 g British rose veal fillet; a small bunch of fresh mint, leaves roughly shredded, to garnish; 200 ml good chicken stock; 2 ripe medium tomatoes, skins removed, deseeded and finely diced; ground black pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

This just goes to show what delights can be cooked when people might be inclined to say, ‘I just don’t have the time’ - a little cracker, thrown together one night to eat while writing this book, that was immediately written in once tasted.

Ingredients

400 g British rose veal fillet
2 teaspoons plain flour
60

Main course
Stew

Method

Slice the veal into strips around 5mm wide. Season the flour well with a good pinch of sea salt and plenty of black pepper and toss the veal slices in it until evenly coated.
Heat 30 g of the butter in a large, nonstick frying pan over a medium heat and fry the sha