Try Neil Perry's quick version of an Italian classic - rolled veal pan fried and simmered in a tasty fresh tomato, onion and fennel sauce.


  • 4 Roma tomatoes

  • Extra Virgin Olive Oil

  • 2 Garlic Cloves

  • 1 small Spanish Onion roughly diced

  • Sea Salt & freshly ground black pepper

  • 6 small Veal beaten into thin steaks

  • 2 tablespoons Fennels leaves

  • 6 Anchovies

  • 1 tablespoon Thyme finely chopped


  • 1.

    To make tomato sauce, heat a little extra virgin olive oil in a pan and saute the garlic and onion with a little salt.

  • 2.

    Add the tomatoes, saute further and add some freshly ground pepper.

  • 3.

    Lay out the veal pieces and place layers of fennel leaf, anchovy and thyme on each.

  • 4.

    Roll the veal pieces up loosely and thread toothpicks through the ends to hold them together.

  • 5.

    Season the veal well with salt and pepper.

  • 6.

    Heat a little olive oil in a pan. Add the veal, cook 1 minute then turn.

  • 7.

    Add the tomato sauce and 1 Tablespoon fennel leaves, a little more pepper and another splash of olive oil.

  • 8.

    Cook a further minute.

  • 9.

    Remove the toothpicks and serve with the tomato sauce..

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