Matt Kemp of Montpellier Public House has very kindly allowed us to publish his recipe for the epigramme of veal breast with crushed carrots and jus that the superstar chef dished up to feed dozens of hungry locals at Barbecue Madness during Crave in October.
In Matt's own words, it's a fancy veal schnitzel and a damn good one at that. The meat is slow-cooked for hours with herbs and madeira until it's melt-in-the-mouth tender, then crumbed and fried for an irresistible textural juxtaposition. You can grab some of the Sydney basin's best veal at Feather and Bone and Victor Churchill.
PS. For all you grill masters out there, Meat & Livestock Australia is running a BBQ competition next month with the winner snagging an awesome TRIP TO AMERICA BABY! Details below. Happy cooking! :)