Breast of Veal with Spinach (Tendrons De Veau Aux Epinards)

This inexpensive country dish utilizes two of France''s favourite vegetables, spinach and sorrel. If you find it difficult to obtain fresh sorrel, use all spinach instead.


serves 4
1 kg (2 lb) Breast of veal, trimmed of excess fat and cubed
50 g (2 oz) 1/2 cup Seasoned flour (flour with salt and pepper to taste)
2 Eggs, beaten
125 g (4 oz) 1 cup Cheddar or Gruyere cheese, grated
1 kg (2 lb) Spinach, chopped
225 g (8 oz) Sorrel, chopped
Sufficient vegetable oil for deep-frying


1. Coat the meat cubes first in the seasoned flour, then in the eggs and finally in the cheese, shaking off any excess.

2. Put the spinach and sorrel into a saucepan and gently cook for 5 to 8 minutes, or until they are cooked and tender. (You need not add water—there will be sufficient moisture clinging to the leaves to provide enough for cooking.) Remove the pan from the heat and drain the vegetables, pressing down on them with a plate to extract all the liquid. Chop the vegetables and arrange them around the edge of a warmed serving dish. Keep hot while you cook the meat.

3. Fill a deep-frying pan about one-third full with oil and heat it until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds.

4. Carefully lower the meat cubes into the oil, a few at a time, and fry for 6 to 8 minutes, or until they are golden brown and crisp. Drain on kitchen towels and, when all the cubes have been cooked, transfer to the centre of the serving dish. Serve at once.

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