Restaurant reviews out the way I can now get back to my real passion, cooking, so carrying on the trend of recreating dishes from London's most blogged restaurants is the dish of veal holstein, this time from the almost cult Bob Bob Ricard. I've not got around to eating there myself but of all the blog posts about it I've skimmed through the veal holstein really piqued my interest.
Sticking things in breadcrumbs and frying rarely has a bad outcome and I could imagine the rich egg yolk and salty capers and anchovies combining to create something covering the whole flavour spectrum - assuming that spectrum is meat, crunch, fat and salt.
I wasn't disappointed.
Veal escalope, 120gr (English rose - obviously)
2 anchovies, sliced lengthways
2 ts salted capers, well rinsed
Plain flour seasoned well with salt and pepper, white pepper has a nicer fine texture
Fresh breadcrumbs, dried slightly in warm oven
First off beat you escalopes a bit until they're very thin, they tend to shrink when frying so oversize is good.
Season some plain flour with salt and pepper and place on one plate, beat the egg in a bowl and place the breadcrumbs on another plate.
Flour, egg and crumb the veal then chill for 15 minutes to set the coating a bit.
Melt the butter in a small saucepan and add the capers, only enough to heat through rather than crisp up.
Heat 1cm oil in a frying pan over a medium hot heat then fry the veal for 3 minutes a side until golden. Remove to rest on kitchen roll in a warm oven.
Fry the egg.
Place the veal on a plate, top with the egg, make a cross with the anchovy pieces and spoon the capers in butter over the top.
Serve with whatever you see fit.