Veal with mint and tomato

Preparation info
  • Serves


    • Difficulty


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.


  • 400 g British rose veal fillet
  • 2 teaspoons plain flour
  • 60


  1. 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.
  2. Heat 30 g of the butter in a large, nonstick frying pan over a medium heat and fry the sha