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bitacora’s veal with goat’s cheese

main courses | serves 2
Veal, oregano, lemon… this is full of the flavours of spring.

1 Mix all the ingredients for the veal together and marinate for at least 2 hours and up to 24.
2 When ready to cook, remove the veal from the marinade, reserving the marinade. Heat a non-stick saucepan on a medium-high heat, add a lug of olive oil and the veal, browning the veal on all sides. Add the reserved marinade and continue cooking for 6–8 minutes – veal should be served slightly pink on the inside. When the veal is ready, tip onto 2 serving plates, top each with a slice of goat’s cheese and a drizzle of balsamic vinegar, serve with fresh crusty bread or, even better, pa amb tomàquet.


Recipe by Bitacora, Barcelona, Photography by William Meppem
• from Jamie Magazine issue 3