Veal piccata with raisins

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1. Cut the veal fillet into 12 medallions of 50 g each and flatten slightly if they are too thick.
2. Make an anglaise or english cream by mixing the eggs with the milk, 3 cl of olive oil, salt and fresh ground pepper. Then pass the anglaise through a fine sieve. Dip the veal piccata in the flour, the anglaise and finally in the breadcrumbs.
3. Heat the olive oil in two pans that are large enough so there is enough room for the veal piccata. Season the veal piccata with some fleur de sel on both sides. Fry them quickly to give them a nice even color and add a bit of butter. Sprinkle the veal regularly with the butter that has become frothy. Put the veal piccata on a stainless steel grill and keep warm.
4. Remove the stems from the spinach, wash them and squeeze the spinach dry. Peel the garlic clove and stick it on a fork. Heat 40 g butter in a sauté pan. When the butter has a hazelnut color, add half of the spinach, season lightly and cook it while stirring with the garlic fork. Drain in a colander. Repeat this step with the rest of the spinach. Roast the pine nuts in a non-stick frying pan. When they have a nice golden color, remove the pan from the heat.
5. Chop the onion. Rinse the rice and drain the water. Pour the milk and the coconut milk in a pan and bring to the boil. Melt 40 g butter in a copper pot and bake the chopped onion for 1 minute. Add the rice and stir with a wooden spoon so that the rice is completely covered in butter. The rice grains should become pearly.
6. Add a bit of the boiling milk mixture, season with a pinch of fleur de sel, seal the pot hermetically and place in the preheated oven at 210°C for 12 minutes. Remove the lid from the pot and check the rice. Take if off the heat and leave for 2 minutes. Then add the 30 g butter in small cubes and put the rice in another bowl at room temperature. Stir the rice grains with a fork to loosen them up, cover with a sheet of baking paper and keep warm.