VEAL CUTLETS WITH ROSEMARY

Page 1

Ingredients

4 veal chops about 200-250g each

85g butter

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

Source: Carluccio's Complete Italian Food Antonio and Priscilla Carluccio

Method

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.


Selected recipes

RIB OF VEAL WITH HERB CRUST

RIB OF VEAL WITH HERB CRUST

A perfect way to give British rose veal a try, topped with peppery herb and cheese crust.




Served with wilted spinach and rice

 

 

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