Veal cutlets with Treviso
There are some great veal producers now in the UK so we should all be eating more British veal instead of buying the bland white stuff imported from Holland.
Treviso is a member of the radicchio and endive family and looks a bit like a long red chicory and can be bought from good greengrocers. If you can't find it, radicchio will work equally as well.
4 veal cutlets weighing about 250-300g each
2 heads of Treviso
1tsp chopped fresh thyme or oregano leaves
4-5tbsp olive oil
1tbsp vincotto or balsamic vinegar
Salt and freshly ground black pepper
Quarter the Treviso, remove the root and separate the leaves.
Preheat a ribbed griddle pan. Season and lightly oil the cutlets and grill for 4-5 minutes on each side until just pink.
Meanwhile, heat a couple of tablespoons of olive oil in a large frying pan, add the Treviso leaves and thyme, season and cook on a low heat for 4-5 minutes, stirring occasionally until the leaves soften.
Add a couple of tablespoons of water if the leaves begin to colour. Add the balsamic vinegar, stir well, then remove from the heat.
To serve, put the cutlets on warmed plates and spoon the Treviso and pan juices over.
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