Piccata of grilled veal with hollandaise stracciatella

Main course Meat Veal



1500 g Veal piccata

Hollandaise stracciatella

200 g Egg yolks

500 g Butter

100 ml Debic Culinaire Original

100 ml White wine

20 ml Lemon juice

65 g Black olives

5 g Salt

Mediterranean vegetable pasta

500 g Pasta

400 g Red peppers

400 g Yellow peppers

500 g Courgettes

50 ml Debic Roast & Fry



Grill the piccata until pink. Season on both sides and cut into slices.

Hollandaise stracciatella

Reduce the Debic Culinaire Original and the white wine by half.

Add the egg yolks and heat gently.

Emulsify with some butter and add the lemon juice and minced olives.

Season to taste.

Mediterranean vegetable pasta

Grill the peppers on the outside and leave to cool in a plastic bag.

Remove the skin from the peppers and cut into the desired shape.

Cook the pasta al dente in salted water.

Cut the courgettes into the desired shape.


Arrange the pasta on the plate with the grilled piccata and top with the sauce.