Veal chops as in the Ardennes

Ingredients for Veal chops as in the Ardennes

Instructions for Veal chops as in the Ardennes

To prepare the Veal chops as in the Ardennes recipe, please follow these instructions:

The oven is preheated at 175 degrees C.

The butter is melted in a saucepan large enough to accommodate the cutlets in one layer. Then chopped the chopped onion and carrots with stirring for approx. 10 minutes. When they are clear, the saucepan is set aside.

Donuts and basil are crushed and mixed with salt and freshly ground peppers, and the chops are sewn on both sides. The chops are browned on a pan with a little butter and oil until they are golden on both sides. Then they are put into the pan with onions and carrots. Allow the fat to accompany and add white wine. Boil quickly to half - pour the cloud on - boil again.

On a smaller pan brunes two tablespoons. The butter and breadcrumbs are easily baked by the heat and mixed with the finely chopped ham, parsley and lemon juice. The mixture is distributed on each cutlet - possibly. With a butterfly on top.

Put the saucepan in a boil, cover the lid and put the chops in the oven at 175 degrees C for half an hour. When finished, they are put on a preheated deep dish, which can also accommodate the sauce. The cloud in the casserole is quickly poured, the vegetables are pressed for clouds and it is boiled quickly for approx. 1½ dl.

Season with salt and pepper and serve immediately. The sauce is excellent for boiled potatoes - and wine.