Veal Chops with Lemon and Rosemary
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Veal chops pan fried with chopped rosemary and lemon rind, served with a red wine jus, crushed new potatoes and green haricots
two thick veal chops Picture
- Cut the lemon into thin slices. Remove the peel and cut into thin strips a centimetre or so long.
- Finely chop about three quarters of the rosemary discaring any thick stalks.
- Salt and pepper the veal chops and press on the chopped rosemary.
- Prepare the Crushed Potatoes Recipe .
- Add the olive oil to a pan, put over a fairly high heat, add the lemon peel and cook the chops for around three minutes per side.
- Take out the chops and keep warm in an oven at say 325°F/170°C/Reg3.
- Add the red wine to the pan along with the remaining rosemary (not chopped). Reduce the wine by about two thirds and serve over the chops leaving the rosemary behind Picture .
- Serve the chops and sauce with the vegetables Zoom .
Serve with: Crushed Potatoes with Spinach Picture and Green Beans
Categories: cmeat cveal cmain Recipe Id: r350