Veal Skirt with Fried Sage Leaves

Name: Veal Skirt with Fried Sage Leaves
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg veal skirt (with bone); Salt; Pepper (freshly ground); 1 tsp finely grated lemon zest; 1 tbsp chopped mixed herbs (basil, oregano, thyme, rosemary); 4 tbsp olive oil; 100 ml veal stock; 2 Garlic cloves; 1 tbsp honey; A handful of sage leaves; oil for frying

Prep: —

| Servings: 4 | Cook: —

Veal skirt with fried sage leaves is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!

Ingredients

1 kg veal skirt (with bone)
Salt
Pepper (freshly ground)
1 tsp finely grated lemon zest
1 tbsp chopped mixed herbs (basil, oregano, thyme, rosemary)
4 tbsp olive oil
100 ml veal stock
2 Garlic cloves
1 tbsp honey
A handful of sage leaves
oil for frying

Instructions

1.
Peel and finely chop the garlic. Mix oil with salt, pepper, lemon zest, garlic, and chopped herbs; rub this mixture onto the meat. Place the meat on a baking rack and bake in a preheated oven at 200 °C (convection) or 170 °C fan for about 60–70 minutes, turning occasionally and basting with veal stock. After cooking, switch to broil, brush the meat with honey, and grill until golden brown, turning again as needed.
2.
Fry the sage leaves in hot oil, lift them with a slotted spoon, drain on paper towels, and arrange on top of the meat for serving.