Veal Piccata with Pecans, Spring Vegetables and Ham, a recipe from Anne-Sophie Pic on the Worldwide Gourmet

Recipes>Veal Piccata with Pecans, Spring Vegetables and Ham

Veal Piccata with Pecans, Spring Vegetables and Ham Recipe

Recipe

Anne Pic

Grand Chef Relais & Châteaux
Pic - France

Total time: 30 to 60 minutes

Preparation time: 15 minutes
Cooking time: 30 minutes

Difficulty: Average

Ingredients

Ingredients for 4 servings

- 600 g (1 lb. 5 oz.) milk-fed Veal, in 2 mm (1/8

- 100 g (3 1/2 oz.) unsalted Pecans

- 8 mini turnips

- 8 mini carrots

- 4 zucchini

- 40 g (1 1/2 oz.) snow peas

- 120 g (4 oz.) potato

- 80 g (3 oz.) shelled broad beans

- 500 ml (2 cups) veal stock, to be reduced by half

- 60 g (2 oz.) shaved ham

- Butter and olive oil

- Salt and pepper

Method

Pick over and clean the vegetables. Cook, but leave crisp. Set aside.
Sear the veal slices in a very hot non-stick pan with a little olive oil. Cook for about 5 seconds on each side. Set the veal slices aside on paper towel to absorb the excess water.
Deglaze the pan; melt a knob of butter in it; sauté the vegetables for a few moments then deglaze with the reduced veal jus. Reduce by half.
Chop the pecans finely and set aside.
In the centre of each plate, place the veal slices in a star pattern, sprinkle with pecans and top with some shaved ham.
Arrange the vegetables at the bottom of the plate or serve them on the side in a little cast iron casserole.
Spoon on some of the reduced veal jus used to cook the vegetables. Serve immediately.

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Photo courtesy of CIV

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