Ingredients For the scallopine 4 pieces or about 275 g baby veal
¼ cup corn flour
2 tbsp oil
2 spring onions, chopped
¼ cup unsweetened pineapple juice
1 tbsp lime juice
1 tbsp honey
½ tbsp lime zest
Less than ¼ cup Macadamia nuts (or similar)
For the salad Good handful of rocket
1 large pear, thinly sliced
¼ cup shave fresh Parmesan cheese
1 tsp honey
½ tbsp olive oil
¾ tbsp red vinegar
Method For the salad
Put the rocket, pear and Parmesan in a bowl.
Mix the oil, vinegar and honey in a screw top jar or similar.
Shake and mix till combined.
Add this dressing to the salad, and toss to coat.
For the scallopine
Put the corn flour in a shallow dish and add some salt and pepper.
Dredge the veal in this to lightly coat both sides. Shake off excess.
Heat a tbsp of oil in a wok, and using a medium to high heat, swirl the oil to coat the sides of the pan.
Arrange the veal so they extend up the sides of the wok without overlapping.
Cook, turning once and rotating as necessary until it is brown on both sides. Do not overcook - just 2 - 3 minutes on each side.
Remove to a plate.
Add the remaining oil and add the shallots and cook, stirring until softened - about 3 minutes. Remove to the plate with the veal.
Add the pineapple juice, lime juice, honey and lime zest to the wok.
Boil until it becomes thick and syrupy - about 5 minutes.
Return the veal and spring onions to the wok. Put on a plate and top with the macadamia nuts.