VEAL CUTLETS WITH ROSEMARY
06 January 2012
4 veal chops about 200-250g each
4 small sprigs rosemary
50ml dry white wine
25g salted capers soaked for 10 mins or drained capers in brine, these can be chopped if preferred
Zest 1 lemon
15ml finely chopped flat leaf parsely and some for garnish
Salt and pepper
Flour for dusting
Serves: 4 hungry people
Wash and dry the veal chops
Heat butter in a hot frying pan that will hold all the chops without overcrowding or fry 2 at a time and keep warm.
Dust the chops with flour add as many as possible to pan.
Fry for 15 mins ensuring well browned on each side. Fry further chops if necessary.
Add the rosemary sprigs or just the leaves, pour in the wine and bring to the boil, scrape the sediment from the base of the pan.
Add lemon zest, capers and parsley.
Reduce heat and return chops to the pan.
Cook gently for a further 10-15 mins until chops are medium rare.
Season with salt and pepper to taste.
A perfect way to give British rose veal a try, topped with peppery herb and cheese crust.
Served with wilted spinach and rice