Veal a la Minute Ma La
Bjorn Frantzen's dish of veal escalope is numbing and spicy and is served with an umami salad. A flavour bomb with multiple layers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Blender
- Cheesecloth
- Deep-fry thermometer
- Fine-mesh sieve
- Meat tenderizer
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Paper towel
- Stove
- Refrigerator
Ingredients
- Veal schnitzel (topside)
- 160g Veal schnitzel (veal loin pounded)
- Matsutake Aioli (cep)
- Matsutake oil(cep)
- white truffle oil (tartufo de langhe)
- Rice vinegar
- Siracha
- whole egg
- Egg yolk
- Yuzu kosho
- Yellow miso
- Salt
- Lemon
- Sake Braised Matsutake Emulsion
- Water
- Sake
- Butter
- Cep powder
- Corn starch
- Sichuan Pepper Oil
- Sichuan pepper
- Gochugaru chili powder
- Star anise
- Caraway
- Fennel seeds
- Dried seabuckthorn pulp
- Kampot Pepper Jus
- Chicken demi glace
- mushrooms essence
- Red wine
- Aged rice vinegar
- Fermented black pepper (rinsed, crushed)
- Celery (diced)
- Carrot (fine diced)
- Scallion (cut fine)
- Ginger (cut fine)
- Garlic (cut fine)
- Thyme
- Yuzunette
- Grapeseed
- Olive oil
- Yuzu juice
- Japanese Dijon
- Honey
- Gelespessa
- Crispy Spring Onion
- Spring Onions
- Baby sweetcorn(scorched hard, lemon, brown butter)
- Frisse salad
- Baby gem
- Red shiso cress
- Chives
- Crispy shiso leaf
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