Veal With Red Onion Dressing Recipe

Roll the meat into a rollade (roast). Tie up with butcher's string.

Melt half of the butter in a large skillet and quickly sear and brown the rollade on all sides.

Add the remaining butter, turn down the heat and cook the roast for about 30 minutes until done. Turn the rollade using a spatula or tongs, NOT a fork.

Mix the pickles, chopped capers, and mustard. Slice a few rings from the center of the onion to use as garnish, and chop the remainder of the onion.

Mix the chopped onion into the mustard sauce, add the olive oil, stock, and salt and pepper to taste.

Slice the meat and divide over four plates, arranging lhem like tiles. Pour the dressing over each serving and sprinkle the remaining capers over them, garnish with onion rings. Slice the tomatoes, put pesto on each slice and put on the plates.

Serve with cooked spaghetti (with little or no sauce) and steamed brocolli.