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Veal Escalopes with Salsa Verde

Grilled thin veal slices served with a vibrant fresh herb salsa verde and wilted spinach on a serving platter.

HealthyVealHigh ProteinBarbecueSalsa Verde

Estimated Nutrition

Per Serving Total
Calories 712.1 kcals 4272.5 kcals
Carbohydrates 7 grams 42.1 grams
Fat 58.1 grams 348.6 grams
Protein 37.4 grams 224.2 grams
Cook Time
10 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Dijon Mustard
1
tbsp
Capers
Drained
Fruits
5
piece
Lemon
Zested, juiced, and cut into wedges
Meat
1000
g
Veal Cushion
Joint from the leg cut into 2cm slices
NutsSeeds
1
bunch
Mint
Fresh leaves
1
bunch
Flat leaf Parsley
Leaves only
0.5
bunch
Dill
Fresh
0.5
bunch
Chervil
Fresh
1
bunch
Tarragon
Fresh
1
bulb
Garlic
Cut in half horizontally
2
sprig
Basil
Leaves only
1
1
Sea Salt
To taste
1
1
Black Pepper
To taste
OilsFats
250
ml
Extra Virgin Olive Oil
Seafood
3
piece
Anchovies
Drained and finely chopped
Vegetables
1
piece
Shallot
Finely chopped
300
g
Spinach
Leaves

Steps

  • Preheat a barbecue or a griddle pan until very hot.
  • Mix lemon zest, lemon juice, herb sprigs, garlic, and 150ml olive oil in a large bowl.
  • Bash veal slices to 1cm thickness between cling film and marinate in the herby oil.
  • Chop remaining herbs, shallots, lemon zest, anchovies, mustard, and capers together to form a fine base.
  • Grill the veal for 2 to 3 minutes per side and transfer to a platter.
  • Fry spinach in 50ml oil until wilted and place over the veal slices.
  • Mix the salsa with the remaining oil and spoon over the dish with lemon wedges.