Veal villaroy with lettuce salad

• Prepare and tie the beef.

For this recipe, the following preparations are necessary:

• Vegetable stock.
• Cook the meat the previous day at a high temperature using the seasoned vegetable stock.
• Remove the meat once you can easily pierce them with a skewer. Allow to cool. Set the excess liquid aside.
• Chop the meat into fillets of 3 to 4 mm the previous day.
• For the villaroy; make a bechamel (roux 110g/litre) and baste the fillets with it. Place the fillets on previously greased trays. Allow to cool until the bechamel hardens. Coat with breadcrums.
• Fry the breadcrumbed fillets with abundant oil (they have to float in the oil) and place them on absorbent paper.
• Make the salad and the vinaigrette.

SERVING

• Place the villaroy on one side of the plate and the dressed salad on the other side to garnish.