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  • Ingredients

  • 2 x2cm thick "White Rocks" - Veal Rump Steak full slices

  • 50 ml Extra Virgin Olive Oil

  • 10 cm Tender Branch of Tuscan Blue Rosemary

  • 2 Garlic Cloves

  • Rock salt

  • Freshly Ground Black pepper

  • fresh Flat-leaf parsley no stalks

  • 50 ml freshly squeezed Lemon Juice

  • Crusty bread

  • Parmesan Crumbs

  • 2 cups Hand Rubbed breadcrumbs from inseide a 2 day old loaf

  • 1 Garlic Clove

  • 1 Strip Flat-leaf parsley

  • 1 tablespoon Parmesan

  • 1 teaspoon Grated lemon rind


  • Ingredients:

  • 1.

    Use a frypan big enough to hold the two ‘White Rocks” Veal Rump with a little space to spare

  • 2.

    Put 50ml extra virgin olive oil and heat to medium only

  • 3.

    Put a 10cm tender branch of Tuscan Blue Rosemary and two hand fulls of crushed garlic into the hot oil, fry for 1-2minutes but do not allow to burn, them remove and discard.

  • 4.

    Be generous with the sea salt and freshly ground black pepper on your “White Rocks”Veal then put into your hot oil and fry each side for approximately 4 minutes. The veal should show a little caramel colour on the outside.

  • 5.

    Now quickly add 1 heaped tablespoon of hand torn Italian parsley leaves (no stalks) and 50ml of the fresh lemon juice immediately.

  • 6.

    Raise the heat quickly and put the lid on the frypan, cook for 1 minute then turn off heat.

  • 7.

    Put in a cool place to rest for 3-4 minutes with the pan lid still on.

  • 8.

    Plate each serve of “White Rocks” Veal with its share of pan juices and sprinkle with 1 tablespoon of Parmesan crumbs.

  • 9.

    Supply the guests with a piece of crusty bread to mop up and eat any left over juices.

  • Parmesan Crumbs:

  • 1.

    Blend all ingredients for 2 minutes


Be Warned! The above meal has been known to act as an aphrodisiac on some people and that changing the ingredients may result in failure of the dish.

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