4
Veal cutlets zucchini salad and spelt wheat
> 60 minutes
veal inside flank
*
grilling
Preparation
Take the flank out of the fridge an hour for preparation to come to room temperature.
Roast the garlic bulb in the oven at 160°C (320°F) for 45 min. Boil the spelt wheat and when done season with butter, pepper and salt. Make a dressing of the sushi vinegar, lemon juice and olive oil and slice the zucchini very thin and mix with the dressing. Season with za’atar, pepper and salt and last mix in the baby spinach and shallots.
Cut the flank in thin cutlets. Heat the gravy, add some cut parsley and the soft roasted garlic cloves and mix with a hand mixer. Grill the cutlets on a hot grill or barbecue to medium and season with pepper and salt.
Serve with the spelt wheat, salad and gravy and finish with some fresh parsley.
Ingredients:
- 600 gr (thick flank) veal inside flank
- 1 yellow zucchini
- 1 green zucchini
- 100 gr baby spinach
- ½ shallot cut fine
- 200 gr spelt wheat
- 2 tbsp sushi vinegar
- ½ fresh lemon
- 3 tbsp Olive oil
- Za’atar
- 1 garlic bulb
- Veal gravy
- Fresh parsley
- Pepper and salt to taste
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