Name: Coriander Crusted Veal
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Beef, Healthy
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.

Posted on

1 April 2013

by

ewfood

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

1

• 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).
2

• Place in the oven without having peeled them, the aubergines for about for 20 minutes.
3

• Mix: thyme, coriander, breadcrumbs and coat the mixture on both sides of the veal previously brushed with mustard.
4

• Heat the oil in a pan and put the veal to cook over medium heat for about 7 minutes on each side.
5

• Open the eggplants lengthwise. With a fork, remove the pulp
6

mash it well with a fork. Add some salt and pepper and a drizzle of olive oil.
7

• Place the aubergines puree onto a plate and the veal chop on top.
8

• Sprinkle with coriander and serve immediately.