香煎小牛肉片是一道传统的意大利菜，小牛肉片修成圆形，在锅中煎成片状，搭配酱汁食用。柑橘汁使用橙子与百香果调制，使之呈现浓郁的异域风味。而仔蔬菜的搭配使得这道菜更加清新。
进餐份额: 4
准备时间: 1 小时
食谱配料
• 小牛肉片
• 黄油
• 菠菜
• 橙子
• 百香果
配料成分
柑橘酱汁
1 颗红葱头，切碎
100毫升白酒
1个橙子，榨汁
1个百香果，将籽取出留作装饰用
500毫升小牛骨高汤
20克黄油
盐，胡椒
菠菜泥
500 克菠菜
10克黄油，融化
盐
仔蔬菜
12 个仔胡萝卜
12个仔大头菜
2个仔西葫芦
40克去壳蚕豆
40克去壳豌豆
6个圣女果
盐
30克压碎的榛果
20毫升橄榄油
30克黄油
香煎小牛肉
12 片50克的小牛肉薄片
盐，与胡椒一起碾碎
30 毫升清黄油
制作方法
1. 柑橘酱汁: 将小洋葱、白酒、柑橘汁和百香果放在锅中加热直至粘稠，约5分钟。加入牛高汤继续加热直至汁水能够粘附在整个汤匙背上，约10分钟。用滤筛过滤并加入黄油调味，保持温热。
2. 菠菜泥: 清洗菠菜并去茎。在酱汁锅中加入盐水煮开，计入菠菜煮软，约20-30秒。用滤勺滤出，迅速放入冷水中。从冷水中捞出挤压出多余的水分。用食物料理器搅拌机中将菠菜打碎成泥。重新加热菠菜泥，并缴入盐与黄油调味。保持温热。
3. 仔蔬菜: 将烤箱预热至200 oC 。胡萝卜去皮，去除尾部（保留茎叶做装饰）；修剪大头菜的头尾，修剪西葫芦的头尾并切成12片。在酱汁锅中放入盐水，分别将各个蔬菜煮软，每次都需要换水，胡萝卜与大头菜月3分钟（西葫芦与蚕豆大约2分钟，豌豆约1分钟）。滤干放置在一边备用。小心的将蚕豆的皮去掉。将圣女果对半切开，用盐腌制并在切面撒上榛子粉。涂上橄榄油，放在烤盘纸上烤制3分钟。在煎锅中高温加热植物油，放入胡萝卜茎煎至酥脆，约1分钟。在热锅中将黄油融化，然后将所有蔬菜放在一起煎。
4. 香煎小牛肉: 轻压小牛肉薄片，用肉锤（或擀面杖），直至肉片的厚度变为5毫米。用盐与现磨的白胡椒粉腌制。热锅融化黄油，将肉片两面煎至粉红，约30秒。去除锅中多余的油脂，加入柑橘汁重新加热。将锅从火上取下，保持温热。
5. 摆盘: 将三片肉片放在盘子中间，将蔬菜摆放在周围，并用勺子在周边点缀几滴菠菜泥。最后在肉片上点缀一些保留的百香果籽，并将胡萝卜上摆放煎脆的茎做装饰。
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Pan-fried veal piccata with baby vegetables and citrus sauce
About this recipe
A piccata, traditionally Italian, is a small, round escalope of veal where the meat is flattened, pan fried and served with a sauce. The citrus sauce here is made using orange and passion fruit offering tangy exotic flavors. When paired with baby vegetables, this dish tastes fresh and light.
Serves: 4
Preparation time: 1 hour
In this recipe:
• veal escalopes
• butter
• spinach
• orange
• passion fruit
Ingredients
Citrus sauce
1 shallot, finely chopped
100 ml white wine
1 orange, juiced
1 passion fruit, seeds reserved for garnish
500 ml brown veal stock
20 g butter
salt, pepper
Spinach purée
500 g spinach
10 g butter, melted
salt
Baby vegetables
12 baby carrots
12 baby turnips
2 baby zucchini
40 g shelled fava beans (broad beans)
40 g shelled peas
6 cherry tomatoes
salt
30 g ground hazelnuts
20 ml olive oil
50 ml vegetable oil
30 g butter
Veal piccata
12 x 50 g thin veal escalopes
salt, freshly ground white pepper
30 ml clarified butter
Method
1. Citrus sauce: Heat the shallot, white wine, orange juice and passion fruit juice over high heat until reduced to a syrupy consistency, about 5 minutes. Add the veal stock and reduce again until it coats the back of a spoon, about 10 minutes. Strain through a china cap sieve and add the butter. Season and keep warm.
2. Spinach purée: Wash and de-stem spinach. Bring salted water to a boil in a saucepan. Add the spinach and boil until wilted and soft, about 20 to 30 seconds. Remove with a slotted spoon and drop immediately into a bowl of cold water. Squeeze out the excess cold water. In a food processor or blender, purée the spinach. Reheat the purée and add butter and salt to taste. Keep warm.
3. Baby vegetables: Preheat the oven to 200oC. Peel the carrots and cut off their tops (reserving sprigs for decoration); trim the tops off the turnips; trim the ends off the zucchini and cut into 12 pieces on an angle. Bring salted water to a boil in a saucepan. Separately boil each type of vegetable until just soft, refreshing the water each time, about 3 minutes for the carrots and turnips (about 2 minutes for the zucchini and fava beans and about 1 minute for the peas). Drain and set aside. Gently squeeze the fava beans from their skins and discard the skins. Cut the cherry tomatoes in half, season with salt and dust the open face with ground hazelnuts. Drizzle tomatoes with olive oil and roast on a baking sheet for 3 minutes. Heat vegetable oil in a small frying pan over a high heat. Add the carrot sprigs and fry until crisp, about 1 minute. Melt butter in a pan and add all the vegetables to re-heat.
4. Veal piccata: Lightly pound the veal escalopes using a meat hammer (or rolling pin) until an even thickness of 5 mm is achieved. Season with salt and freshly ground white pepper. Melt clarified butter in a frying pan over high heat. Pan-fry the veal until pink, about 30 seconds on each side. Remove any excess fat from the pan and add the citrus sauce to the pan to reheat. Remove the pan from the heat and keep warm.
5. To serve: Place three veal piccata pieces on a plate. Arrange the vegetables around the piccata and spoon a few drops of spinach purée around the outside. Finish with reserved passion fruit seeds sprinkled over the veal and top the carrots with fried sprigs.
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