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

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<

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