Lemon Veal Scallops

Method

1. Cut the veal rump into pieces about half the size of your palm, then pound them thin.
2. Lightly flour each veal piece on both sides.
3. Heat a generous amount of clarified butter in a large pan over medium heat until very hot.
4. In a separate pan, heat a drizzle of extra virgin olive oil, add two or three cloves of garlic, and sauté.
5. Add the Belgian endive cut into small pieces, cover tightly and cook until wilted (a 'tufatella' style).
6. Add sun-dried tomatoes and a handful of olives, season with black pepper, and continue cooking until nicely toasted.
7. Place the floured veal pieces into the hot butter and cook until golden brown on each side, about 2–3 minutes per side.
8. Season the meat with salt and pepper, then grate some lemon zest over the top.
9. Squeeze the juice of one lemon over the meat, making sure no seeds fall in.
10. Deglaze the pan with a splash of white wine, scraping up any browned bits from the bottom, and let the sauce reduce and become creamy.
11. Serve the veal scallops with the side of Belgian endive, pouring the pan sauce over the meat.