4 veal cutlets (280g), seasoned with salt and pepper
30ml olive oil
300g fresh penne, blanched in saffron-infused water, then refreshed and coated with saffron oil
200g broad beans, blanched for two minutes, refreshed, then peeled
400ml thin veal jus, flavoured with a pinch of saffron
MethodShallow-fry veal cutlets in oil until evenly golden each side. The veal should be well cooked but moist inside. Reheat the pasta and beans together. Season and spoon into the centre of the bowls. Lay the veal cutlet on top and cover liberally with jus.
Photo © Alan Donaldson