Roasted Veal Steak, with Preserved Lemon Juice and Thyme

For the veal steaks: Season each side of the veal steaks with salt and pepper. Brown the steaks on each side over high heat in a hot pan with a drizzle of olive oil. Add the butter and then baste the veal steaks with the melted butter for 7 to 10 minutes over low heat.

Place the pieces of veal on a plate. Add a spoonful of cooking butter, a bit of chopped preserved lemon, and some thyme rubbed between your hands on each piece. Cover the pieces with a shallow plate and let them rest for 7 minutes. Keep the meat juice.

For the tomatoes: While the bread rests, cut the tomatoes into thick slices (about 1.5 cm). Drain them well on a cloth. Season the tomato slices with salt and pepper.

To finish, coat them with chickpea flour (without adding egg), then bread each side in an oiled skillet, not too hot.