Olive Oil-Poached Veal with Lobster Schnitzel

• 1 veal tenderloin, trimmed of any fat
• 1 quart Chilean extra virgin olive oil
• 1 bunch fresh thyme
• salt
• pepper
• 1 lobster tail, poached
• 1 cup panko breadcrumbs
• 1 cup flour
• 2 eggs, beaten
• 1/2 cup extra virgin olive oil (preferably also Chilean)
• 3 tablespoons white vinegar
• 3 tablespoons white wine
• 10 peppercorns, crushed
• 2 tablespoons shallots, finely chopped
• 1 tablespoon tarragon
• 1 tablespoon tomato paste
• 1 tablespoon water
• 3 egg yolks, beaten
• 1 cup unsalted butter
• salt
• pepper

1. Season veal with salt and pepper and sear in a hot saute pan in extra virgin olive oil.
2. Place seared veal, thyme and garlic into a casserole with the quart of olive oil pre-heated to 180 degrees and let slowly cook for about 45 minutes.
3. After 45 minutes, check the temperature with a meat thermometer.
4. For medium veal, the internal temperature should be 140 degrees.

veal tenderloin, olive oil, thyme, salt, pepper, lobster, breadcrumbs, flour, eggs, extra virgin olive oil, white vinegar, white wine, peppercorns, shallots, tarragon, tomato paste, water, egg yolks, unsalted butter, salt, pepper

Taken from www.foodrepublic.com/recipes/olive-oil-poached-veal-with-lobster-schnitzel-recipe/ (may not work)