Crumbed veal cutlet with porcini sauce

To make crumbs, finely blend fresh bread, parmesan and pistachio in a robot coup. Add salt and pepper, to taste.

To make the gnoccheti sardi, mix durum wheat, eggs, water, olive oil and salt together in a blender until well combined. Toss mixture in melted butter and freshly chopped herbs and set aside.

To make the chicken jus, roast the bones in a pan until golden. When bones brown in colour, add butter, 1 litre of liquid and garlic and cook for 2 hours. Reduce by 2/3 and repeat this process 2 more times. Strain through a muslin cloth and check for seasoning.

To make the porcini sauce, bring the chicken jus to boil, add the cream and porcini powder and whisk until it boils. Then add to blender and blend slowly with a few knobs of butter. Reserve until veal is ready to serve.

Cook veal to medium rare. Crumb the veal with egg and flour. Fry in ½ olive oil and ½ butter.

To assemble, place the petit fours to the right corner of the plate. Cook the veal medium rare with a golden colour on the crust. Spoon the sauce around the veal and sit the gnoccheti sardi on the side.