Veal Holstein

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 Holstein

Per person

Veal escalope, 120gr (English rose - obviously)

1 egg

2 anchovies, sliced lengthways

2 ts salted capers, well rinsed

To coat

Plain flour seasoned well with salt and pepper, white pepper has a nicer fine texture

Egg

Fresh breadcrumbs, dried slightly in warm oven

Method

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.

Comments

[Chris]

Looks lovely, but what about the special sauce? :)

[Joshua Armstrong]

I did start mentioning it in an early draft but as I had no idea what it was it got cut down to this streamlined version.

What is the special sauce like anyway?

[Paul]

You beat me to it, I was going to do this. I love Veal Holstien. Planning on trying Bob Bob soon enough especially to have this.

[Joshua Armstrong]

Sorry.

Have you made it and not blogged or not got as far as making? So simple and very tasty.

[Paul]

not got as far as making it as haven't found a decent butcher near me yet. I'll still be making it though as I need me some escalope soon! This was one of the first dishes we learnt to make at college so its an old favourite.