One of my all time favourite veal recipes is Veal St Clements from Two in the kitchen by Rita Erlich and my old teacher, Dennis Pryor. This is my take on the recipe, inspired also by the two stage cooking process that Abla (The Lebanese Kitchen) uses for her Chicken wings in garlic recipe. But again it is a modified version where I have reversed the stages so that the veal doesn't dry out. It is also a shorter process than the long, slow simmer suggested by Rita and Dennis, but I think it comes up with the same delicious combination of flavours of veal, orange, lemon and red wine but through a different pathway. Why don't you try both and see which you prefer?
I served the veal on wholemeal rice with sweet potato that had been roasted with whole garlic cloves and rosemary.
Ingredients
500 gr veal schnitzel pieces
1 tsp salt flakes
2 cloves garlic
2 tbs lemon infused olive oil
juice of two lemons
juice of one orange
150 ml red wine
Mode
Preheat oven to 210c
Chop the veal into small pieces (about a quarter of the schnitzel)
Arrange the veal in a baking dish
Sprinkle with salt flakes
Peel and crush garlic
Add garlic and oil to veal
Mix thoroughly
Roast for 20 minutes
Meanwhile squeeze lemons and orange
Add red wine to citrus mixture
Remove the veal from the oven and pour over the citrus and wine
Stir to combine
Return to oven and roast for another 30 minutes.
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