Recipe: Escalopes of Veal Kidneys on the Plancha

Name: Escalopes of Veal Kidneys on the Plancha
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 petites courgettes coupées en 2; 1 petit poivron rouge,1 jaune, et 1 vert évidés et émincés; 2 belles tomates « cœur de boeuf »(des vraies bien juteuses) taillées en tranches sur la longueur; 200 g de pommes nouvelles grenailles juste précuites 4 minutes a l'eau assaisonnée(thym laurier sel); Poivre du moulin; Pour l'assaisonnement général; 2 gousses d'ail dégermées , hachées très finement, un peu de fleur de thym citron salez et poivrez puis ajoutez 8 cl d'huile d'olives.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

2 clear veal kidneys, well cleaned, the heart (center) carefully removed (it must not have a trace of white), each sliced into 8 escalopes, placed on a plate, salted, a little lemon thyme and a drizzle of olive oil, then covered with plastic wrap and chilled

Ingredients for 4 servings

4 small zucchini cut in half
1 small red bell pepper, 1 yellow, and 1 green, cored and sliced thin
2 beautiful "beef heart" tomatoes (real juicy ones) sliced lengthwise
200 g of new small potatoes just pre-cooked 4 minutes in seasoned water (thyme bay leaf salt)
Freshly ground pepper
For general seasoning
2 garlic cloves, germed removed, chopped very fine, a little lemon thyme flower, salt and pepper then add 8 cl of olive oil.

Step-by-step directions

1 30 minutes before eating, turn on your plancha and when it is hot pour a drizzle of seasoned olive oil and arrange all your vegetables on the ¾ of your plancha, cook while basting for about a dozen minutes then push them towards the back and sides.

2 Then, increase the heat slightly and place your kidney escalopes, baste a little with your seasoned oil, give a good grind of pepper, cook 1 MINUTE on each side, pour a little drizzle of fresh lemon juice over them then turn off your plancha.

5 minutes later call your guests and serve them generously with the vegetables in the center and the escalopes around.

Veau Repas du soir Rognons de veau Plancha Poêlés