Veal ribs with mushrooms and warm zucchini salad

Name: Veal ribs with mushrooms and warm zucchini salad
SKU: cotes-veau-champignons-salade-tiede-courgettes

Preparation 20 minutes

Cooking time 20 to 25 minutes

Servings 4

Ingredients

30 ml (2 tbsp) butter
60 ml (1/4 cup) oil
4 veal ribs (with bones if possible), about 2.5 cm (1 in.) thick, 350 to 400 g (12 to 14 oz) each
Salt and freshly ground black pepper
6 portobello mushrooms, thinly sliced
2 green onions, thinly sliced
2 garlic cloves, chopped
4 zucchini (2 yellow, 2 green), sliced lengthwise
125 ml (1/2 cup) pine nuts, dry toasted
Zest and juice of 1 lemon
Parmesan shavings

Preheat the oven to 180°C (350°F).
In a large skillet, heat half the oil and half the butter until brown.
Sear and brown the veal ribs on both sides.
Cook in the oven for 15 minutes.
Remove the fat from the skillet. Heat the rest of the butter.
Brown the mushrooms, green onions and half the garlic.
Cook over low heat for 5 to 6 minutes.
Meanwhile oil the slices of zucchini. Season with salt and pepper.
In another skillet, brown the zucchini quickly on both sides.
In a large bowl, combine the stir-fried zucchini with pine nuts and the lemon zest and juice.
Add the rest of the garlic and oil. Stir gently.
Place one veal rib on each plate.
Garnish with stir-fried mushrooms and zucchini salad.
Top with Parmesan shavings and serve.