1. Sprinkle the silverside veal with salt and pepper on the sides. Fry the meat in a frying pan with a knob of butter and make sure the meat is seared on all sides. Remove the meat from the pan and place it in an oven dish.

2. Turn on the oven and set it to 185°C (365°F). Once the oven is preheated, place the dish in the oven and bake the veal for 20-25 minutes until it's medium done.

3. Remove the veal from the oven and let it cool down.

4. Now start with the tonnato. Use a hand blender to mix the tuna, mayonnaise, capers, anchovy fillets, and a dash of lemon juice into a smooth sauce. Now season the sauce with salt, pepper, and extra lemon juice.

5. Defrost 4 slices of puff pastry on a piece of baking paper. Once the slices have thawed, fold the four outer edges about half a centimetre inwards and press them firmly on the edges with a fork. Brush the 4 puff pastry snacks with egg using a brush.

6. Bake the puff pastry snacks in a few minutes until golden brown. Meanwhile, cut the veal into thin slices. I used a cutting machine, but if you don't have such a machine at your disposal you can easily use a sharp knife.

7. Remove the puff pastry snacks from the oven and place them on a dish. The snacks are best served when they are still a little warm. Place a slice of Vitello on each puff pastry snack and top it off with a teaspoon of sauce, a caper (or two), and freshly ground pepper.

Enjoy your meal!

Source: Brunchchick