Posted on
1 April 2013
by
ewfood
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