Number of servings : 4
Prep time: 20 minutes
Cooking time: 8 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
125 ml / 1/2 cup pine nuts, toasted
125 ml / 1/2 cup hazelnuts, toasted
3 cloves garlic
125 ml / 1/2 cup olive oil
180 ml / 3/4 cup 35% cream
125 ml / 1/2 cup hazelnuts, toasted and chopped finely
125 ml / 1/2 cup flour
To taste salt and freshly ground pepper
2 eggs, beaten
600 g / 1 1/3 lb veal loin, in 1 cm / 1/2” slices
As required cooking oil
In a food processor, pulse the pine nuts, hazelnuts, garlic and oil. Add the cream and pulse to combine.
Transfer to a saucepan and cook until thick. Set aside and keep warm.
In a bowl, combine the chopped hazelnuts, flour, salt and pepper.
Season the veal with salt and pepper, dip in the beaten egg and coat with the hazelnut-flour mix.
In a large skillet over medium heat, brown the veal on both sides in a little oil. Set aside on a large heated platter.
Spoon the sauce over the meat and serve.
Suggested side dish: Radishes dipped in salt