Veal "da Pepi" Recipe

Prepare and marinate veal

Pat the veal slices dry with paper towels. Lightly season both sides with kosher salt and 1 tsp freshly ground black pepper. In a small bowl combine the crushed caraway seeds, lemon juice and 2 tbsp olive oil. Brush or spoon the mixture over both sides of each veal slice, pressing the caraway so it adheres. Cover and refrigerate for 20–30 minutes to let flavors develop (do not marinate longer than 1 hour for thin slices).

Make horseradish relish

While the veal rests, stir together 1/2 cup prepared horseradish, 1/4 cup sour cream, 2 tbsp mayonnaise, 1 tbsp chopped chives, 1 tsp apple cider vinegar and 1/2 tsp sugar in a small bowl. Season to taste with 1/4 tsp sea salt and 1/4 tsp black pepper. Adjust vinegar or sugar to balance heat and acidity. Refrigerate until ready to serve; flavors will meld while you cook the veal and make the sauce.

Crisp speck

Heat a large skillet over medium heat. Add the speck slices in a single layer (no fat added). Cook 1–2 minutes per side until the speck is crisp and browned. Remove to a plate lined with paper towel and reserve. Pour off all but about 1 tablespoon of speck fat from the pan (leave any fond).

Sear the veal

Return the skillet to medium-high and add 1 tbsp neutral oil and 1 tbsp butter. When shimmering, add veal slices in a single layer (work in batches if necessary). Sear each slice 45–60 seconds per side for thin slices until golden and just cooked through (internal temp ~140°F/60°C). Transfer cooked veal to a warm plate and tent loosely with foil.

Make pan sauce

Lower heat to medium. Add remaining 1 tbsp butter to the same skillet and add the minced shallot. Sauté 1–2 minutes until softened and fragrant. Deglaze the pan with 1 dl dry white wine, scraping up browned bits, and reduce by about half (2–3 minutes). Add 1 cup chicken or veal stock and simmer until slightly reduced, about 4–5 minutes. Stir in 1/4 cup heavy cream and 1 tsp Dijon mustard; simmer 1–2 minutes until sauce lightly thickens. Taste and season with a little salt and pepper. If desired, whisk in a teaspoon of the reserved speck fat for extra gloss.

Combine with speck

Return the veal to the skillet and spoon the sauce over briefly to warm and coat (30 seconds). Arrange slices on serving plates, topping each portion with crisped speck slices torn to fit. Spoon additional pan sauce over or around the veal.

Garnish each plate with a dollop (about 1–2 tablespoons) of the horseradish relish alongside the veal. Sprinkle chopped parsley over the meat and sauce, and serve with lemon wedges to squeeze over just before eating. Serve immediately.