Meats Recipes -   Veal Chops with Gremolata Recipe

  
 

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:

  1. 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.

  2. 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.

  3. Mix well and bring to the boil. Return the chops to the casserole and turn to coat them in the sauce.

  4. Cover and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.

  5. Meanwhile, make the gremolata. Mix together the parsley, sage, lemon rind and garlic.

  6. 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.