Remove the veal racks from the fridge and place in a freezer bag. Add 4 tbsp olive oil, 1 garlic clove, 2 tsp mustard, the peppercorns and the herb sprigs. Mix well and leave to marinate in the fridge for at least 2 hours. Remove from the fridge well in advance before grilling.
For the panzanella, fry the bread cubes in a pan with 3 tbsp olive oil until golden brown and crispy. Remove. Seed and dice the cucumber. Combine the cherry tomatoes, onion slices, olive rings, capers, basil and mozzarella in a mixing bowl. Set some basil aside for garnish.
Prepare a dressing using vinegar, the remaining olive oil, the remaining mustard, 1 garlic clove, honey, salt and pepper. Toss the panzanella with the dressing.
Remove the veal from the marinade and drain off the liquid. Sear the meat for 2 minutes on each side using direct heat on the preheated grill. Then continue cooking with indirect heat until the core temperature is 65-70°C (149-158°F).
Plate up some of the panzanella, season the veal with salt and pepper to taste, then cut each tenderloin in half and place 2 halves on each plate. Serve garnished with the extra basil leaves.
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