These chops are great and belong to this group. I cook them for many reasons. It is one of the fast food, which is still gourmet, does not hurt any visit and tastes even children. The original recipe is from the Provencal Cookery, which I have been singing for many times and has taught me a lot. In this recipe, for example, use port wine in steak sauces.
I hope you will try these chopsticks soon, and the recipe will serve you just like me. You can choose a wide range of options as an attachment. These cakes fit almost anything. Sometimes I make potato mash, sometimes potatoes, very often quino, because it is very popular with us and especially with children. This time I have baked potatoes in the oven.
Veal chops with pine nuts
19. September 2016
For the time Kitchenette lives, I've been putting a lot of recipes here, which is very common in our home, and there are a few that have been waiting for a long time. These are mainly those meals that I cook most for dinner, when there is no time for some photography. Moreover, I do not like to serve a bit of faded meals or those that just exceeded my imaginary peak and their qualities are on the decline. And I have quite a lot for you.
30 minut
-
2
porce
Postup
1.
Cut the mushrooms into thin slices. Fry meat and salt. Heat the pan, and for medium power on butter and olive oil, fry the cakes from each side into gold. If they are boneless, they should take 4 minutes on each side. If they are higher with bone, then about 6 minutes.
2.
If necessary, remove the meat for a moment, clean the pan so that it does not overburden the stalk. Return the meat back to the pan, continue in the middle of a strong fire, pour port wine and add water as soon as it starts to bubble. Boost the performance and once the sauce is bubbling again, add all the mushrooms, pine nuts and cream.
3.
Now soften the fire and cook with occasional stirring even briefly until the sauce thickens. At the end of the pan, partially cover the lid and leave the choke for the last 10 minutes. If you still need a little to doleth or to beat, and serve as Gui Gedda ornate fresh parsley leaves.
