Olive Oil-Poached Veal with Lobster Schnitzel Recipe

Ingredients

  • 1 veal tenderloin, trimmed of any fat
  • 1 quart Chilean extra virgin olive oil
  • 1 bunch fresh thyme
  • salt
  • pepper
  • 1 lobster tail, poached
  • 1 cup panko breadcrumbs
  • + 14 more ingredients
    • 1 cup flour
    • 2 eggs, beaten
    • ½ cup extra virgin olive oil (preferably also Chilean)
    • 3 tablespoons white vinegar
    • 3 tablespoons white wine
    • 10 peppercorns, crushed
    • 2 tablespoons shallots, finely chopped
    • 1 tablespoon tarragon
    • 1 tablespoon tomato paste
    • 1 tablespoon water
    • 3 egg yolks, beaten
    • 1 cup unsalted butter
    • salt
    • pepper

1. Season veal with salt and pepper and sear in a hot sauté pan in extra virgin olive oil. 2. Place seared veal, thyme and garlic into a casserole with the quart of olive oil pre-heated to 180 degrees and let slowly cook for about 45 minutes. 3. After 45 minutes, check the temperature with a me...

View full recipe at SpringPad

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