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.
- 4 milk-fed veal T-bones (see note) (280gm each)
- For dusting: seasoned flour
- 80 ml olive oil (1/3 cup)
- 60 gm butter, coarsely chopped
- 1 bunch of sage, leaves picked
- 125 ml white wine (½ cup)
- 1 cauliflower, broken into florets, blanched and refreshed in iced water
- 1 lemon, finely grated rind only
- 2 tbsp grated Pecorino
- 80 ml extra-virgin olive oil (1/3 cup)
- 2 anchovy fillets, broken into small pieces
- 70 gm coarse breadcrumbs from day-old sourdough bread (1 cup)
- 1 clove of garlic, finely chopped
- 1 golden shallot, thinly sliced
- 20 gm flaked almonds (¼ cup)
- 1For 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.
- 2Dust 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.
- 3Meanwhile, 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