Veal loin on Italian panzanella with mozzarella

Ingredients:

4 (approx. 160 g each) veal sirloin
10 tbsp olive oil
2 garlic cloves, minced
3 tsp Dijon mustard
10 black peppercorns
2 sprigs of rosemary and thyme per serving
1 ciabatta, cut into cubes
1/2 cucumber
300 g yellow and red cherry tomatoes, cut in half
1 red onion, thinly sliced
100 g black olives, sliced crossways
2 tbsp small capers
1 generous handful of basil leaves
250 g mini mozzarella balls
3 tbsp white balsamic vinegar
1 tsp honey
Salt and pepper

Nutrition values

Carbohydrates (gram): 37

Fat (gram): 48

Protein (gram): 50

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal sirloin

Difficulty: *

Cooking methods: veal grilling

Calories (kCal): 782

Preparation

Remove the veal racks from the fridge and place in a freezer bag. Add 4 tbsp olive oil, 1 garlic clove, 2 tsp mustard, the peppercorns and the herb sprigs. Mix well and leave to marinate in the fridge for at least 2 hours. Remove from the fridge well in advance before grilling.

For the panzanella, fry the bread cubes in a pan with 3 tbsp olive oil until golden brown and crispy. Remove. Seed and dice the cucumber. Combine the cherry tomatoes, onion slices, olive rings, capers, basil and mozzarella in a mixing bowl. Set some basil aside for garnish.

Prepare a dressing using vinegar, the remaining olive oil, the remaining mustard, 1 garlic clove, honey, salt and pepper. Toss the panzanella with the dressing.

Remove the veal from the marinade and drain off the liquid. Sear the meat for 2 minutes on each side using direct heat on the preheated grill. Then continue cooking with indirect heat until the core temperature is 65-70°C (149-158°F).

Plate up some of the panzanella, season the veal with salt and pepper to taste, then cut each tenderloin in half and place 2 halves on each plate. Serve garnished with the extra basil leaves.

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