Milk-fed veal comes from calves which have been reared on a diet of mostly milk with a small amount of grain, producing a delicate milky flavour and appearance. Look out for White Rocks veal from Western Australia.
Ingredients
Anchovy crumbs
Method
Main
1.For anchovy crumbs, heat oil in a frying pan over medium heat, add remaining ingredients and cook, stirring continuously, for 5 minutes or until golden. Set aside.
2.Dust veal with flour, shaking off excess. Heat half the oil in a frying pan over high heat, add veal and two-thirds of the butter and cook for 2-3 minutes each side or until browned. Remove from pan and set aside. Add remaining butter and cook until just beginning to foam, add sage and cook for 1 minute or until crisp, then, using a slotted spoon, remove from pan and set aside. Deglaze pan with wine, return veal to pan, reduce heat to medium and cook, turning occasionally, for 5 minutes or until just cooked through.
3.Meanwhile, preheat oven to 200C. Combine remaining olive oil, cauliflower and lemon rind in a baking dish, season to taste and bake for 10 minutes or until golden, then scatter over Pecorino and cook for another minute or until just melted. To serve, arrange T-bones and cauliflower on plates, scatter with anchovy crumbs and sage leaves and drizzzle over pan juices.
Milk-fed veal is available from
and select butchers.
Drink Suggestion: Full-flavoured Italian white such as soave. Drink suggestion by Max Allen
Notes
