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Veal Piccata with Pecans, Spring Vegetables and Ham Recipe
Veal Piccata with Pecans, Spring Vegetables and Ham
Anne Pic, Pic, France
Anne Pic, Pic, France
Flavors of France
Total time: 30 to 60 minutes

Preparation time: 15 minutes
Cooking time: 30 minutes

Difficulty: Average
For 4 servings

- 600 g (1 lb. 5 oz.) milk-fed veal, in 2 mm (1/8
- 100 g (3 1/2 oz.) unsalted pecans
- 8 mini turnips
- 8 mini carrots
- 4 zucchini
- 40 g (1 1/2 oz.) snow peas
- 120 g (4 oz.) potato
- 80 g (3 oz.) shelled broad beans
- 500 ml (2 cups) veal stock, to be reduced by half
- 60 g (2 oz.) shaved ham
- Butter and olive oil
- Salt and pepper
  1. Pick over and clean the vegetables. Cook, but leave crisp. Set aside.
  2. Sear the veal slices in a very hot non-stick pan with a little olive oil. Cook for about 5 seconds on each side. Set the veal slices aside on paper towel to absorb the excess water.
  3. Deglaze the pan; melt a knob of butter in it; sauté the vegetables for a few moments then deglaze with the reduced veal jus. Reduce by half.
  4. Chop the pecans finely and set aside.
  5. In the centre of each plate, place the veal slices in a star pattern, sprinkle with pecans and top with some shaved ham.
  6. Arrange the vegetables at the bottom of the plate or serve them on the side in a little cast iron casserole.
  7. Spoon on some of the reduced veal jus used to cook the vegetables. Serve immediately.

Photo courtesy of CIV

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