Calve chops with baked red onions

Ingredients for Calve chops with baked red onions

Instructions for Calve chops with baked red onions

To prepare the Calve chops with baked red onions recipe, please follow these instructions:

Herbal mixture:
Come French bread and the other ingredients in a food processor / snack maker. Chop it at the fastest speed for approx. 15 sec. Or for onion and parsley is finely chopped. Put the mixture covered in the refrigerator.

Baked red onions:
Place the onions in one layer in a small ovenproof dish (about 13 x 24 cm). Cut possibly. Large onions in 1/8. Dip melted butter over the onions and sprinkle with sugar. Place the dish on a baking sheet and behind the onions at the bottom of the oven.

Veal Cutlets:
Let the butter become golden in a pan. Brown the chops by 2 times, approx. 1/2 min. On either side and at high temperatures. Save the step sketch. Sprinkle the chops with salt and cover them with the herb mixture. Place the chops in an ovenproof dish (about 17 x 29 cm). Move the baking pan with onion at the top of the oven after approx. 20 min. Place the dish with the chops in next to the onions and finish for approx. 10 min. Or to the surface of the cutlets is light golden.

sauce:
Bring calf broth on the forehead with a steak slope. Bring the broth in the boil and add ground sauce and dijonsennep. Bring the sauce back to boil and cook it approx. 2 min. under stirring. Add the sauce jaws, still stirring, and boil the sauce for approx. 2 min. Season with salt and pepper and add. color.

baking time:
Put the dish with onion in a cold oven. Set at 250 degrees C and back for approx. 1/2 hour