Cost Breakdown

Critical Success Points

• • Sear the veal without moving it to obtain a golden crust.
• • Properly deglaze with white wine to capture the cooking juices.
• • Emulsify the sauce by adding the oil very slowly to avoid separation.
• • Slice the veal very thinly for a melt‑in‑the‑mouth texture.

Safety Warnings

• • Be careful of hot oil splatters when searing the veal.
• • White wine is flammable; keep open flames away during deglazing.
• • Use a sharp knife to avoid cuts.