Combining both sweet, salty and sour notes gives a complete and well-rounded taste experience.
Cut the veal in thin slices and serve on a bed of mash for an extravagant look.
Start by seasoning the breast of veal in an ovenproof tray and put it in the oven at 80 °C for 3 hours. Meanwhile prepare the sides. Toss the lingonberries with sugar and set aside.
Boil the diced potatoes. Meanwhile blend spinach and milk. Drain the potatoes and mash them with Apetina cheese, butter and blended spinach using a mixer. Season with salt and pepper.
Now prepare the mustard sauce by whipping oil, mustard and vinegar. Then quickly fold in the cream. When the veal has cooked three hours, remove from the oven and quickly fry it in a pan with oil, approx. 2 minutes on each side.
When ready for serving, cut the veal in slices and serve on a bed of green mash, garnish with lingonberries, parma ham and mustard sauce.
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