Veal T-bones with anchovy crumbs, cauliflower and sage - 9Kitchen

Ingredients

• 4 (280gm each) milk-fed veal T-bones (see note)
• For dusting: seasoned flour
• 80 ml (1/3 cup) olive oil
• 60 gm butter, coarsely chopped
• 1 bunch of sage, leaves picked
• 125 ml (½ cup) white wine
• 1 cauliflower, broken into florets, blanched and refreshed in iced water
• 1 lemon, finely grated rind only
• 2 tbsp grated Pecorino
• 80 ml (1/3 cup) extra-virgin olive oil
• 2 anchovy fillets, broken into small pieces
• 70 gm (1 cup) coarse breadcrumbs from day-old sourdough bread
• 1 clove of garlic, finely chopped
• 1 golden shallot, thinly sliced
• 20 gm (¼ cup) flaked almonds