Fry 'n dip with fricandeau and vitello tonnato sauce

Name: Fry 'n dip with fricandeau and vitello tonnato sauce
Ingredients: 800 g Veal fricandeau; 800 g McCain fries Fry'n Dip; 200 ml Vitello tonnato sauce

Vitello Tonnato in combination with Fry’n Dip.

Ingredients

800gVeal fricandeau

800gMcCain fries Fry'n Dip

200mlVitello tonnato sauce

Preparation

Season the veal fricandeau with salt and pepper and sear in olive oil. Place the fricandeau on a baking tray with rosemary and thyme and cook in the oven at 80°C until a core temperature of 60°C is reached.
Prepare the Fry'n Dip fries according to the instructions on the package until they are golden brown and crispy.
Slice the veal fricandeau into paper-thin slices and place them together with the fries on a serving platter. Pour the tuna sauce over the meat and season to taste.