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Ingredients

• 6 tbsp fresh white breadcrumbs, (made from bread with the crusts trimmed off)
• 3 tbsp finely grated parmesan
• black pepper
• 2 tbsp flour
• 1 egg, beaten
• 4 medallions of veal, each 100g cut from the loin, trimmed of all fat olive oil for frying
• 400 g spinach leaves, washed, blanched refreshed and squeezed dry
• 1 tsp sesame seeds, toasted
• 8 quail, eggs
• diced red peppers, to garnish
• sprig dill, to garnish

• 4 anchovy fillets, halved lengthways
• 12 caper berries
• 100 ml basil-infused olive oil
• 3 tbsp thick balsamic vinegar
• 40 g pine kernels, toasted

• 500 ml chicken stock
• 150 g polenta
• 30 g unsalted butter
• freshly grated nutmeg
• black pepper

• 12 black olives, pitted
• 4 tinned anchovies
• 1 tbsp capers
• 250 g tinned tuna
• 1/3 tsp lemon juice
• 1/2 clove garlic, crushed
• 50 g feta cheese, crumbled
• 2 tbsp olive oil
• freshly ground black pepper

Description

Impress Your Guests With Anton Edelmann's Veal Recipe, An Intricate, Carefully-balanced Combination Of Flavours And Textures

UK TV