Veal Cutlet with Peach Salsa

Ingredients

• 4 veal cutlets
• Salt
• black pepper (freshly ground)
• 2 tbsp clarified butter
• leafy salad greens (optional)
• 2 ripe peaches
• 1 Red Onion
• 1 tbsp finely chopped coriander leaves
• 1 tsp Honey
• 3 tbsp Lime juice
• Salt

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heat.

2. 2.

   Season the veal cutlets with salt and pepper, then sear them in hot clarified butter in a grill pan until browned on both sides. Transfer to the preheated oven and bake for 15-20 minutes until pink through.

3. 3.

   For the salsa, blanch the peaches in boiling water, shock in ice water, peel, halve, remove pits, and dice finely. Peel the onion and cube it.

4. 4.

   Combine peaches, onions, coriander, honey, and lime juice; season with salt to taste.

5. 5.

   Plate the veal cutlets on salad leaves if desired and spoon the peach salsa over them.