Piccata of veal with taleggio and spinach

Serves 4
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We used to make a dish like this at The Dorchester with Anton Mossiman, and serve it on green tagliatelle with a Madeira sauce. Although veal is popular on the Continent, British veal hasn't really taken off in the past because of dubious production methods, but now British rose veal is produced to the high welfare standards and offers a credible alternative.

8 thin slices of veal fillet, weighing about 50g each
Flour for dusting
1 egg, beaten
1 can of chopped tomatoes
8 slices of taleggio
2-3tbsp olive oil
2-3 handfuls of spinach
Salt and freshly ground black pepper

Season and simmer the chopped tomatoes on a medium heat until most of the liquid has evaporated; put to one side. With the palm of your hand or a meat bat, flatten the fillets to about 1/3cm thick.

Season and lightly flour the veal fillets, then pass them through the beaten egg. Heat a tablespoon of the oil in a heavy based frying pan and cook the fillets quickly on a high heat for a minute on each side until they colour nicely. Lay the veal on a tray; spoon a little of the tomato mixture on top, then a slice of taleggio.

Meanwhile, heat the grill. Heat the rest of the olive oil in a large pan and cook the spinach on a medium heat, seasoning and stirring every so often until just tender then drain in a colander.

Heat the pieces of veal under the grill for 3-4 minutes until the cheese has melted, then spoon the spinach on to serving plates and lay the veal on top.

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