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Cut the veal into into 2cm strips. Splash oil into a non-stick pan, once hot, fry the veal strips until just sealed, then remove from the pan and set aside.
In the same pan, splash a little extra oil and fry the onion, peppers and garlic until softened, then deglaze the pan with brandy. Then add the stock and cream, bring to a boil, and turn down to a simmer for 15 minutes or until thickened.
Return the veal to the sauce,(as well as any veal juice). Cook for 5 minutes then add the chopped parsley and lemon juice and zest.
Brush both sides of the bread with garlic oil then toast both sides, when the veal is ready squash down the centre of the bread to make a well and serve the veal and sauce in the bread.
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