Côtes de veau à la niçoise Veal chops Niçoise

Name: Côtes de veau à la niçoise Veal chops Niçoise
Cuisine: French
Ingredients: olive oil; seasoned plain flour; 4 veal chops; 4 cloves garlic; 800 g/1 lb 12 oz canned tomatoes with juice; 2 tablespoons olive oil; 1 Spanish onion, finely chopped; 2 tablespoons tomato concentrate; 6 fresh basil leaves, fine chopped; 16 black olives, stoned; 4 tablespoons shredded fresh basil; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

4 veal chops
seasoned plain flour
olive oil

Europe
France
Provence
Main course

Method

Lightly dust the veal chops with seasoned flour and sauté them in olive oil for about 5 minutes, turning once, until they are lightly browned on both sides.

To make the Sauce Niçoise

Heat the olive oil in a medium-sized pan and cook the finely chopped onion and garlic for 10 minutes, or until the onion is soft and transparent

Add the canned