102 Grilled Veal Chop in a Waistcoat

Name: Grilled Veal Chop in a Waistcoat (Côte de veau ‘grillée en salade’)
Yield: For four people
Cuisine: French
Ingredients: 1 teaspoon freshly-chopped parsley; 12 handsome lettuce leaves; 1 teaspoon olive oil; 1 tablespoon coarsely-chopped tomato pulp; 20 cl (⅓ pint) Tomato sauce; 30 g (1 oz) mushroom purée; 20 cl (⅓ pint) veal stock; 130 g (4½ oz) carrots; 130 g (4½ oz) mushrooms; 4 best veal chops each weighing 110 g (4 oz) with all fat removed; 4 best veal chops each weighing 110 g (4 oz) with all fat removed; salt, a pinch of pepper; salt, a pinch of pepper; 100 g (3½ oz) onions; ⅓ teaspoon thyme; 4 best veal chops each weighing 110 g (4 oz) with all fat removed

Côte de veau ‘grillée en salade’

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

4 best veal chops each weighing 110 g (4 oz) with all fat removed<

Europe
France
Main course
Mediterranean
Gluten-free

Method

Heat the olive oil in the saucepan and add the vegetables, cut in tiny dice, in succession; the carrots go in first, after four minutes add the onions and after a further four minutes add the mushrooms. Allow to cook for four minutes more, making twelve minutes cooking in all. Season with salt, pepper and thyme and cover the pan.
Cook the seasoned vegetables fo