Grilled veal paillard with tomato salad
Ingredients
for 4 people
| 1 tbsp | coarse-grain mustard |
| ½ dl | white balsamic vinegar |
| ¾ dl | olive oil |
| ½ tsp | salt |
| ¼ tsp | sugar |
| 600 g | cherry tomatoes, halved |
| 1 | onion, thinly sliced |
| 1 bunch | basil, torn into pieces |
| 2 tbsp | pine nuts, toasted |
| 8 | veal steaks |
| ¼ tsp | salt |
| a little | pepper |
How it's done
Tomato salad
Combine the mustard, balsamic and oil, mix well, season. Add the cherry tomatoes, onion and basil to the dressing, mix well. Sprinkle with the pine nuts.
Veal paillard
Charcoal/gas/electric grill: Pound the meat until flat, season. Grill over/on a high heat (approx. 220 °C for approx. 30 secs. on each side.
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