John Myers
Ingredients for 4 servings:
- 4 medium-sized veal chops, approx. 150 g each
- salt and pepper
- 250 g mushrooms, white or brown
- 1 lemon(s)
- 20 green olives, pitted or stuffed with paprika or garlic
- 2 m.-sized onion(s)
- 3 garlic cloves
- Paprika powder, sweet
- 1 tbsp tomato paste
- 2 shots of port wine, you don’t have to be frugal
- some broth, granulated
- Oil for frying
- 2 handfuls of parsley, chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
fine recipe with fine meat
Pat the chops dry and set aside. Dice the onions and press the garlic. Clean the mushrooms and slice them like the olives. Chop the parsley. Heat the oil in a pan, sear the peppered and salted chops on each side for about 3-6 minutes, then cook over medium heat until cooked through. Remove from the pan and keep warm. Add a little more oil to the pan and fry the onions until golden brown, add the mushrooms and cook. Then add the garlic and fry briefly. Add the tomato paste, port wine, a little water, and seasoning. Add the sliced olives and let them warm through, taste and adjust the seasoning if necessary. Add about two-thirds of the parsley to the sauce. Serve the veal chops with the sauce on fresh tagliatelle and sprinkle with parsley.
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