Rub the veal escalopes with the olive oil and leave them at room temperature for approx. 15 minutes. Clean the new potatoes using a brush and running water. Boil the potatoes in salted water until cooked, then drain and keep warm.

Grill the escalopes for approx. 3 minutes on each side in a pan on medium heat. Leave the meat to rest on a warm plate covered with aluminium foil. Sprinkle with salt and pepper just before serving. Cut the potatoes in half, then mix them with the rocket and olive oil in a large bowl. Sprinkle with sea salt.

Divide the potato salad across 4 warm plates, sprinkle with the lemon zest and juice. Cut the meat into slices and arrange on top of the salad.