Grilled Veal Paillard on Tomato Salad

Preparation/cooking time: ca. 25m

For 4 people

Nutritional Information

Contains 450 Kcal, 37g Protein, 12g Carbohydrates, 26g Fat


  • 1 tbsp. coarse-grain mustard
  • 0.5 dl white balsamic vinegar
  • 0.75 dl olive oil
  • 0.25 tsp. salt
  • 1 onion, cut into thin slices
  • 0.25 tsp. sugar
  • 600 g cherry tomatoes, cut in half
  • 1 bunch basil, broken into pieces
  • 2 tbsp. pine nuts, roasted
  • 8 veal cutlets à la minute (approx. 80 g each)
  • a little pepper

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  • Combine the mustard, balsamic and oil, mix well, season. Place the cherry tomatoes, onions and basil in the sauce, mix. Scatter with the pine nuts.
  • Beat the meat to flatten it, drizzle over, season.
  • Charcoal/gas/electric grill: season the meat, grill over/on a high heat for approx. 30 seconds each side (approx. 220°C).

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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