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Veal chops with gremolata
Veal chops with gremolata
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 8 (about 600g) Pink Fir potatoes, washed
  • 1 lemon, rind finely grated, juiced
  • 62.50 ml finely chopped fresh Continental parsley
  • 1 garlic clove, crushed
  • 50g (1/3 cup) plain flour
  • Salt & ground black pepper
  • 8 (about 1kg) veal chops (T-bone sirloin)
  • 3 ripe egg tomatoes, quartered
Instructions:
  • Boil potatoes until just tender, about 10-12 minutes. In a small bowl, mix lemon rind, parsley, and garlic; set aside.
  • First, season a plate of flour with salt and pepper. Gently coat veal chops with the seasoned flour. In a large frying pan over medium-high heat, heat 1 1/2 tablespoons of olive oil. Cook chops for 4-5 minutes on each side, or until desired doneness is reached.
  • Drizzle the lemon juice over the chops and cook for another 30 seconds. Keep warm. Drain potatoes, slice them, and toss in the saucepan with the remaining 2 teaspoons of olive oil. Top the chops with parsley gremolata and serve with the potatoes and tomatoes.

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