Recipe: Veal Holstein
Michael O’Connor, from The Barking Dog in Belfast, has teamed up with Flahavan’s to make sure you’ll really enjoy getting yours!
What you'll need
4 x 150g veal steaks (escalopes)
60g seasoned flour
100g Flahavan’s Irish Porridge Oats/Flahavan’s Irish Organic Porridge Oats
16 cherry vine tomatoes (keep on the vine)
100g unsalted butter
200g clarified butter (Melt approx 300g butter slowly. The fat will sink to the bottom, allowing you to ladle 200g of clarified butter from the top)
40 small capers
4 small bunches of watercress
Trim any fat or sinew off the veal steaks and place between two sheets of clingfilm. Pound the steaks with a rolling pin to flatten until thin. Season the veal. Place the flour, two whisked eggs and the oats into three separate bowls. Dip each veal steak into the flour, then the egg, and then the Flahavan’s oats — making sure each is well covered.
Heat a non-stick pan and add 150g clarified butter.
Fry the veal steaks until golden on both sides. Place on a paper towel to remove the excess fat.
In the pan, add the rest of the clarified butter and fry the remaining eggs to your liking. In a separate pan, heat the unsalted butter until foaming and golden brown. Remove from the heat and add the capers.
Place an escalope on a plate, top with anchovies and a fried egg. Spoon on some capers and butter; serve with slow-roasted cherry vine tomatoes and potatoes of your choice.