Tryn-Inspired Veal Escalope with Courgette Galette

RECIPE

Recreate this South African fine-dining staple. A tender veal escalope sits atop a crispy courgette galette, finished with a glossy, sage-infused jus and a vibrant fennel salad.

Prep time: 40 min | Cook time: 20 min | Servings: 2

Ingredients

Courgette Galette

• 500g (1.1 lbs) Zucchini/Courgette, grated

• 50g (1/2 cup) All-purpose flour

• 1 Large egg, beaten

• 2g (1/2 tsp) Fresh thyme, minced

• 30ml (2 tbsp) Olive oil for frying

Veal & Jus

• 2 Veal escalopes (approx. 150g / 5 oz each), pounded thin

• 30g (2 tbsp) Unsalted butter

• 120ml (1/2 cup) High-quality veal or beef stock

• 5-6 Fresh sage leaves

• 5ml (1 tsp) Lemon juice

Salad & Garnish

• 1/2 Fennel bulb, shaved paper-thin

• 4 Caperberries, halved

• 20g (1 cup) Baby arugula or micro-greens

• 15ml (1 tbsp) Extra virgin olive oil

• Parsnip or potato chips (store-bought for ease)

Instructions

1. Salt grated zucchini; let sit 10 minutes. Squeeze out every drop of moisture using a clean kitchen towel.

2. Mix zucchini with 50g flour, 1 egg, and thyme. Season well with salt and black pepper.

3. Heat 30ml oil. Press zucchini mixture into 2 rectangular molds in the pan. Fry until golden-brown on both sides.

4. Pat veal dry. Season with salt. Sear in a hot pan for 1-2 minutes per side until just cooked. Set aside.

5. In the same pan, add stock and sage. Simmer until reduced by half into a thick, glossy syrup.

6. Whisk 30g butter and 5ml lemon juice into the reduction. Strain out sage leaves to finish your jus.

7. Toss shaved fennel, caperberries, and arugula with 15ml olive oil and a pinch of salt.

8. Place galette on plate. Top with veal. Spoon sage jus around the base. Pile fennel salad and chips on top.

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