Stone-grilled veal cutlet
- Veal cutlet
- Sea salt
- Black pepper
- Olive oil
Heat the dish in the oven until it reaches a good temperature. Meanwhile, fillet the veal chop into strips of about 2 or 3 cm, season with salt and pepper and drizzle with a dash of olive oil.
We place the meat on top of our exclusive special earthenware dish to achieve a perfect cooking of a juicy meat in the “carne a la piedra” style.
We introduce the dish in the oven and let it cook until it reaches the right cooking point, according to the diner's taste.
We recommend that you accompany these delicious veal chops with some piquillo peppers or red bell pepper (roasted in the oven at the same time) and some french fries.
*In spite of indicating that it is an outstanding dish for its specialty in the cooking of all kinds of meats, it is also ideal for cooking fish. Or even, to use it as a recipient of presentation of different elaborations, managing to conserve its temperature for a greater time.
*The best thing about our clay plate is that it can be used in all types of kitchens, conventional or firewood honor, directly on the embers .... Thus, allowing everyone to enjoy delicious meats cooked in the format that best suits their needs and tastes.