Broughgammon Farm veal scallopine with kelp salsa verde grilled leeks
Broughgammon Farm veal scallopine
4 veal escalopes – about 125g each
50g plain flour
1 Glenballyeamon egg
150g fresh white breadcrumbs or panko crumbs
4 tablespoons Broighter Gold rapeseed oil
Place the flour and breadcrumbs in separate bowls. Whisk the egg and milk in
Dip a veal escalope into the flour, shake off the excess and then dip in the egg mixture to coat. Add to the crumbs and ensure its completely covered. Repeat with other escalopes.
Heat half the oil in a frying pan with half the butter. When foaming add 2 pieces of the veal and cook for 2 minutes each side. Transfer to a tray and keep warm in the oven.
Repeat with the remaining veal.
2 medium leeks
1 tablespoon Broighter Gold rapeseed oil
25g butter, melted
4 tablespoons Islander Kelp salsa verde
Split the leeks lengthwise and wash thoroughly.
Place in a large pan of simmering salted water and cook until just cooked through.
Drain and pat dry. Brush with the oil.
Heat a ridged pan until smoking hot and add the leeks. Cook to scorch marks on
them. Mix one tablespoon of the kelp with the butter and brush all over the
Place the veal on a plate with some leeks on the side and spoon over the remaining kelp salsa verde.
Place the veal on a plate with some leeks on the side and spoon over the
remaining kelp salsa verde.
Recipe created by Paula McIntyre for Taste Causeway