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Rossini Veal Grenadin
Rossini veal grenadin served with small rose-shaped potatoes, topped with a half‑slice of foie gras. An elegant and quick dish, perfect for the holiday season.
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Critical Success Points
- • Do not stir the grenadins upon first contact with the pan.
- • Cook exactly 3 minutes per side to keep the veal tender.
- • Add the foie gras before covering so it melts properly.
Safety Warnings
- • Be careful of hot oil splatters when frying the potatoes.
- • Ensure the veal reaches at least 63 °C internal temperature for safe cooking.
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