Juicy meat for this recipe can be prepared in just 20 minutes.
Recipe Veal chops with mustard sauce and tomato
Ingredients:
Veal chops - 4 pieces
cherry tomatoes - 200 g
Red onion - 1 head
Dry white wine - 200 ml
Cream 25% CIs - 50 ml
Dijon mustard - 2 tablespoons
Parsley - 20 g
Tarragon leaves - 20 g
Butter - 50 g
Salt - to taste
Ground black pepper - to taste
Preparation:
1. Chops before cooking is best to fight off the flat side of the cleaver or rolling pin to roll, putting medallions between two sheets of foil.
2. Sauté finely chopped onion in butter (25 g) - as long as it is soft, add the white wine and cook over high heat until the wine has evaporated by half.
Add cream, reduce heat and whisk whisking sauce, simmer for about a minute. Remove the sauce from the heat.
3. Veal medallions salt, pepper and fried in butter (25 g) from two sides. Three minutes on one side and a half or two - the other. That is, if your chops a thickness of approximately five to seven millimeters.
4. Put ready medallions in a warm place, packed in foil.
5. And the remnants of meat sauce in the pan, where the grilled medallions, pour wine and cream sauce, add mustard, salt and pepper, whisk and simmer for two minutes, then add the tomatoes and the herbs and simmer another a minute or two.
Drizzle these medallions sauce before serving.
Bon Appetit !
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