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Meats Recipes -
Veal Chops with Gremolata Recipe
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Meats Recipes
-
Veal Chops with
Gremolata Recipe
Ingredients
Serve
4
-
4
thin
veal chops
-
75 g/3 oz
seasoned flour
-
50 g/2 oz butter
-
1
tablespoon olive oil
-
2 onions,
chopped
-
2 garlic
cloves, crushed
-
2 celery
sticks, chopped
-
1 carrot,
chopped
-
2 bay
leaves
-
6 tomatoes,
skinned, deseeded and chopped
-
125 ml/4 fl
oz Chicken Stock
-
125 ml/4 fl
oz dry white wine
-
salt and
pepper
Gremolata:
-
2
tablespoons finely chopped parsley
-
1
tablespoon finely chopped sage
-
finely
grated rind of 3 lemons
-
3 large
garlic cloves, crushed and chopped
Method:
-
Coat
both sides of the veal chops with seasoned flour. Melt
the butter and oil in a flameproof casserole, add the
chops and brown well on each side. Remove from the
casserole and keep warm.
-
Add the
onions, garlic, celery and carrot to the pan and fry
over a low heat for 3 minutes. Add the bay leaves,
tomatoes, stock and wine and season to taste with salt
and pepper.
-
Mix well and bring to the boil. Return the
chops to the casserole and turn to coat them in the
sauce.
-
Cover and cook in a preheated oven, 200°C
(400°F), Gas Mark 6, for 20 minutes.
-
Meanwhile, make the gremolata. Mix together the parsley,
sage, lemon rind and garlic.
-
To serve, transfer the
chops to a warmed serving plate and keep them warm. Boil
the sauce to reduce, if necessary, then pour it over the
chops and spoon some of the gremolata over each one.
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