Whip up this simple, no fuss dinner of marinated grilled veal and chicory any night of the week.


  • 500g fresh veal

  • 4 chicory cut in half length ways

  • 5-6 tbsp Italian olive oil

  • 3 fresh red chilli

  • 2 clove of garlic

  • Bunch of flat leaf parsley

  • 10 tbsp Italian extra virgin olive oil

  • Salt to taste


  • 1.

    Heat the griddle pan until very hot, dip the chicory in some olive oil and cook for approximately 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 approximately 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.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 271kj
  • Fat Total 24g
  • Saturated Fat 4g
  • Protein 10g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 267mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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