Coriander Crusted Veal | ExpatWomanFood.com
 
 

Posted on

1 April 2013

by

ewfood

Coriander Crusted Veal

Coriander Crusted Veal

Ingredients

1 Veal chop ( 200 g)
1 large teaspoon of mustard
1/2 teaspoon thyme leaves
2 teaspoons bread crumbs
1/2 teaspoon coriander powder
2 tablespoons olive oil + 1 net
2 sprigs fresh coriander
2 Aubergines
Salt and pepper
Preparation
• Steam the veal for 2 minutes from boiling point (do not forget to add, in the water, the basil sprig designed to destroy the fat of the meat).
• Place in the oven without having peeled them, the aubergines for about for 20 minutes.
• Mix: thyme, coriander, breadcrumbs and coat the mixture on both sides of the veal previously brushed with mustard.
• Heat the oil in a pan and put the veal to cook over medium heat for about 7 minutes on each side.
• Open the eggplants lengthwise. With a fork, remove the pulp
mash it well with a fork. Add some salt and pepper and a drizzle of olive oil.
• Place the aubergines puree onto a plate and the veal chop on top.
• Sprinkle with coriander and serve immediately.

Preparation

  • • Steam the veal for 2 minutes from boiling point (do not forget to add, in the water, the basil sprig designed to destroy the fat of the meat).
  • • Place in the oven without having peeled them, the aubergines for about for 20 minutes.
  • • Mix: thyme, coriander, breadcrumbs and coat the mixture on both sides of the veal previously brushed with mustard.
  • • Heat the oil in a pan and put the veal to cook over medium heat for about 7 minutes on each side.
  • • Open the eggplants lengthwise. With a fork, remove the pulp
  • mash it well with a fork. Add some salt and pepper and a drizzle of olive oil.
  • • Place the aubergines puree onto a plate and the veal chop on top.
  • • Sprinkle with coriander and serve immediately.
Cooks Note

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