4
Fried veal steak with olive tapenade
30 - 60 minutes
veal steaks
*
boiling
Preparation
Remove the veal steaks from the fridge half an hour before you start. Sprinkle them all over with freshly ground pepper and flour, then shake off the excess flour. Heat the butter in a non-stick frying pan and fry the veal steaks until they are golden brown on both sides yet still pink on the inside.
Remove the veal steaks from the pan, sprinkle them with salt, and keep them warm. Heat the olive oil in a pan and soften the onion and garlic (do not allow to brown). Then add the olives and the tomato and soften these too. Splash in the white wine, allow to simmer for a few minutes until most of the liquid has evaporated. Season to taste with pepper and spoon some of the olive tapenade over each veal steak. (Use a hand blender to make the tapenade smoother if necessary).
Serve with couscous and fried courgettes.
Ingredients
- 4 pieces of veal steaks
- 2 dessert spoons of flour
- 1 dessert spoon of butter
- 50 gram of black olives, stones removed, finely chopped
- 50 gram of green olives, stones removed, finely chopped
- 2 cloves of garlic, finely chopped
- 1/2 medium-sized onion, finely chopped
- 1 beef tomato, peeled and finely chopped
- 2 dessert spoons of olive oil
- 2 dessert spoons of dry white wine
- Salt and freshly ground pepper
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