Veal tenderloin Milanese
- 700g veal tenderloin
- Orange segment
- 10 shallots
- 300g sweet peas
- 200g endive
- 200g radicchio
- 500g orange juice
- Olive oil, salt, pepper
- Sage leaves, garlic and fresh thyme
- Breadcrumbs
Method
1. Clean the veal tenderloin, wrap it tightly in the clingfilmwith some of the orange juice, fresh thyme salt and pepper.
2. Cook it in the oven at 60°C to steam for one hour. Use the same technique to cook the endive and the radicchio.
3. Bake the shallot for 45 minutes in the oven at 160°C, peel them and then glaze with veal jus.
4. Boil the sweet peas, strain and use a food processor to make a smooth pure. Add salt, pepper and touch of olive oil.
5. Once the veal is cooked cut 80g medallions. Coat them first in white flour, then egg yolk, then breadcrumbs.
6. Fry the veal medallion in butter and sage to get nice golden color.
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