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Ingredientes
- 2 x English veal bone in sirloin chops
- 2 x Cloves garlic, crushed
- 2 x Shallots, finely diced
- 1 Tbsp. Freshly minced parsley
- 1 Tbsp. Freshly minced sage
- 2 ounce Fresh white breadcrumbs Grated rind and juice of 1/2 lemon Salt and freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil
- 1/4 pt White wine
- 4 Tbsp. Chicken or possibly beef stock
- 1 Tbsp. French coarse grnd mustard
- 4 Tbsp. Single cream
Direcciones
- 1. Preheat the oven to 190 C/375 F/Gas Mark 5. Place the veal chops in a lightly greased baking tray.
- 2. Mix together the garlic, shallots, parsley and sage with the breadcrumbs, lemon rind and juice. Add in seasoning to taste and bind together with the extra virgin olive oil.
- 3. Divide the mix in half and place onto each chop pressing down well.
- 4. Bake in the preheated oven for 20-25 min till the veal is cooked and tender and the topping crisp and golden.
- 5. Meanwhile make the sauce, simmer the white wine and stock together till reduced by almost half, stir in the mustard and cream and keep hot over a low heat. Serve the herb crusted chops on a pool of mustard and cream sauce.
- NOTES : The crisp herb crust perfectly complements the creamy sauce for a special dinner for 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 2 servings | |
| Calories 395 | |
| Calories from Fat 215 | 54% |
| Total Fat 24.28g | 30% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 324mg | 14% |
| Potassium 230mg | 7% |
| Total Carbs 25.09g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.39g | 2% |
| Protein 9.03g | 14% |
