Sautéed Veal with Almond and Egg Sauce

Ingredients

• 1 piece veal cutlet, high quality
• salt
• flour
• manteca (lard)
• 1 clove garlic
• 1 sprig parsley
• 1 small glass white wine
• 1 cup caldo (stock)
• 2 tablespoons ground almonds
• 1 hard-boiled egg yolk
• 1 splash white wine
• 2 hard-boiled eggs
• 1 sprig parsley

Instructions

1. Pound the veal cutlet well until thin and even. Season with salt, then dredge thoroughly in flour. In a heavy pot with very hot pork lard (manteca), sear the veal until golden on both sides.
2. Add the garlic and parsley to the pan, then pour in the white wine and stock. Allow to simmer gently over low heat until the veal is tender.
3. Prepare the sauce by grinding or mashing the hard-boiled egg yolk with the ground almonds, then thin this mixture with a splash of white wine until it reaches a pourable consistency.
4. Remove the veal from the heat and cut into small pieces. Arrange the pieces on a serving platter, then pour the almond and egg sauce over the top, coating evenly. Finish by garnishing with sliced hard-boiled eggs and fresh parsley.