Veal Cutlet with Blue Crust Cheese & Bean Salad
Ingredients
4 x 180gm Veal Cutlet
200gm Tasmanian Heritage Signature Blue
120gm Breadcrumbs
400gm Beans, cooked – can be green, yellow, fava or any dried variety
1 Shallot
2 Garlic clove
4 Potatoes – large
3 Thyme sprigs
3 Tarragon sprigs
150gm Butter
Olive Oil
Salt and Pepper
Instructions
- Mix the Tasmanian Heritage Signature Blue with the breadcrumbs and lay out on a flat tray. Refrigerate for 30 minutes.
- Peel the potatoes and cut into a cylinder shape, 5cm in diameter and angle the edges.
- Place 100gm of the butter in a pan on the stove.
- Place the potato presentation side down into the hot butter, season, add the thyme and 1 clove of garlic lightly crushed.
- Cook for 10 minutes or until golden brown, turn the potato over and place in a preheated oven at 180°C for 30 minutes.
- Finely dice the shallot and the remaining garlic. Sauté in a hot pan and add the beans just to warm through. Season and serve.
- Season the veal and seal in a hot pan with olive oil. Remove the cheese from the fridge and chop to a rough crumb. Place on the veal cutlet, press down slightly and drizzle with some olive oil, this will help the crust stick. Place in the oven on 180°C for 8 minutes. Allow to rest for five minutes.
- To serve place the beans just off centre of an oval plate. Put the veal rib on the beans. Pat the bottom of the potato on some towel to remove excess butter and put next to the veal rib. Stack some deep fried tarragon on the potato and drizzle the veal with some truffle oil.