Veal cutlet in vermouth cream

Ingredients for 2 servings:

• 4 small veal chops (approx. 125 g each or 2 large ones)
• 1 lemon(s), untreated
• 2 cloves garlic
• salt and pepper
• Paprika powder
• 5 sprigs of thyme
• 100 ml vermouth (Noilly Prat)
• 2 tbsp olive oil
• 100 ml crème fraîche
• 1 onion(s)
• 2 slice(s) ginger root, fresh
• 150 ml vegetable stock
• 20 g butter

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Pat the chops dry, season with pepper and paprika. Thinly slice the lemon zest and chop finely. Slice the garlic cloves. Pick the leaves from 2-3 thyme sprigs. Place the chops in a bowl and drizzle with olive oil, sprinkle with the lemon, finely chopped ginger, thyme, and garlic cloves, and marinate for 1-2 hours. Remove the chops from the marinade, season with salt, and sear on each side in a little olive oil and butter for about 2 minutes. Then place in an ovenproof dish and finish cooking in an oven preheated to 90°C for about 20-30 minutes, depending on the size of the chops. Meanwhile, for the sauce, peel and dice the onion and sauté in the drippings, deglaze with Noilly Prat, and reduce slightly. Add the vegetable stock, the remaining finely chopped thyme, the crème fraîche, and 1-2 tablespoons of lemon juice. Season with salt and pepper.