Grilled veal steak with rucola and parmesan cheese

0 - 30 minutes
veal steaks
veal grilling


Remove the veal steak from the fridge half an hour before you start. Preheat the grill(pan), brush the veal escalopes all over with half the olive oil and grill them until golden brown on both sides yet still pink on the inside. Remove the veal steak from under the grill, sprinkle them with salt and freshly ground pepper, and keep them warm.

Grill the slices of onion and tomato and sprinkle them with salt and pepper. Mix the rucola with the parmesan cheese, balsamic vinegar and the rest of the olive oil. Place a veal steak on a warm plate, then spoon some of the salad onto it followed by a second veal escalope and slices of grilled onion and tomato.

Serve with a glass of fruity wine and slices of freshly baked ciabatta, sprinkled with olive oil and sea salt.


  • 8 pieces from the topside of veal steaks
  • 2 dessert spoons of olive oil
  • 1 onion, thickly sliced
  • 1 beef tomato, thickly sliced
  • 150 gram of rucola, rinsed
  • 4 dessert spoons of parmesan cheese, sliced
  • 1 dessert spoon of balsamic vinegar
  • Salt and freshly ground pepper

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Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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