Heat the griddle pan until very hot, dip the chicory in some olive oil and cook for approx. 2 minutes each side. In the meantime cut the veal in 12 pieces, wrap each piece of veal in cling-film and beat with a cooking hammer until very thin. Dip the veal in olive oil and also cook them on the griddle for approx 30 seconds each side. With a sharp knife, finely chop the chilli, the garlic and the parsley, place in a bowl and marinate with salt and extra virgin olive oil.
Place 3 slices of veal in the middle of a plate, overlap 2 halves of chicory on top and drizzle the cold parsley dressing around. Serve immediately.
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