Rosé veal escalope with romesco sauce

Preparation method

1. For the romesco sauce, using tongs, char the tomatoes on a gas ring until charred all over. Once cool, peel away the skins.

2. Heat a dash of oil in a heavy-based frying pan and gently fry the garlic for five minutes, or until softened. Stir in the nuts and cook until golden-brown. Finally, add the peppers, chillies and tomatoes and cook for a further five minutes.

3. Place the mixture into a food processor and blend until smooth.

4. For the veal escalopes, sandwich each veal piece between two sheets of cling film. Using a rolling pin, flatten the veal until it has widened and become thinner (this is called an escalope). Remove and discard the cling film.

5. Tip the flour into a bowl. Beat the egg in a separate bowl. Sprinkle the breadcrumbs onto a plate.

6. Dredge each veal escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated.

7. Heat the butter, dash of oil and the garlic clove in a heavy-based frying pan. Fry the escalopes for 3-4 minutes on each side, or until crisp and golden brown.

8. Meanwhile for the potatoes, heat the butter in a separate frying pan. Once crispy, stir in the white wine vinegar and chopped parsley.

9. Serve the veal escalopes on top of the potatoes and spoon over the romesco sauce.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4