Florentine-Style Veal Tenderloin Piccata with Coconut Basmati Rice

Credit: Didier Loire
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Step 1: Veal

Remove the chain muscle from the tenderloins and peel them, then cut them into 12 medallions weighing 1 3/4 ounces (50 g) each. Flatten them a little with a meat mallet if they are too thick.

Prepare the coating by mixing the eggs, the milk, 2 tablespoons (3 cl) of olive oil, salt, and freshly ground pepper. Filter through a chinois. Dredge the veal cutlets in the flour, then in the coating, then in the breading.

Heat some olive oil in two sauté pans large enough to hold the cutlets without them overlapping. Season the cutlets on both sides with fleur de sel. Sear, browning them nicely. Add a touch of the butter and continue cooking by basting them with the now frothy butter.

Drain the cutlets on a stainless steel rack and reserve in a warm place.

Step 2: Florentine Vegetables

Wash and the grapes and pat them dry. Lay on a non-stick tray and dry in the oven for about 1 hour, until the grapes are half-shriveled. Remove the seeds delicately with a paring knife without bursting the grapes.

Remove the stems from the baby spinach and wash it. Spin it dry. Peel the garlic clove and pierce it on the end of a fork.

Heat 3 tablespoons (40 g) of butter in a pan. Once brown, add half of the baby spinach, season lightly with salt, and wilt, stirring with the fork pricked with garlic. When wilted, drain the spinach in a colander. Do the same with the other half of the spinach.

Heat some oil in a cast iron skillet and gently roast the pine nuts. Once nicely golden brown, drain in a small colander.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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