/ / Recipe: Veal chops with cream sauce

Veal chops with cream sauce

  • Cream - 150 milliliters
  • Veal - 600 Grams
  • White dry wine - 150 milliliters
  • Garlic - 2 Teeth
  • Salt - 1 teaspoon
  • Flour - 50 Grams
  • Oils of vegetable - 30 milliliters
  • Provencal herbs - 2 teaspoons

1. First of all, we wash the meat, then with a sharp knife we ​​cut the meat across the fibers (the thickness of the pieces is about one and a half to two centimeters). With food film cover the meat and beat it well, so that its thickness becomes about half a centimeter. Try not to tear the meat. 2. Pour the herbs, flour and salt in a wide bowl and mix everything thoroughly. We chop off pieces of meat in the resulting mixture. 3. Frying pan warm up well, add oil and about thirty seconds on both sides fry the meat. To overdo meat is not desirable, since it will become dry. The volume should decrease in volume. We put the meat on any suitable dish, and while we prepare the sauce, we put it in a warm place. 4. We clean the onion, and then finely chop it, in a frying pan, where the meat is fried, fry the onions. We add garlic to onions. Fry to transparency and pour in the wine. We let out two or three minutes. Now we add cream and herbs, we prepare another two or three minutes. Stirring. The sauce should thicken. If there is not enough salt, salt. 5. Before serving, pour the meat with sauce. Vegetable salad and mashed potatoes will be an excellent side dish.

Servings: 4

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