Bouquet Of Veal With Crunchy Vegetables

Preparation:

Preparation: Cut the celery and carrots into sticks, divide the vegetables into bunches and wrap each bunch with 1 slice of veal. Tie each bouquet with a strip of meat and brown in a pan with the oil and pink pepper. Deglaze with the cognac, add the parsley and season with salt and pepper. On the side, blanch the broccoli florets and then toss them in a pan with the oil and almonds. Serve the veal bouquets in the center of the plate with the broccoli florets around them.