Name: Veal Chops with Farro Salad
Ingredients: 250 ml (1 cup) farro; 15 ml (1 tbsp.) olive oil; 500 ml (2 cups) mushrooms, quartered; 1 clove of garlic, minced; Juice of one lemon; 500 ml (2 cups) cherry tomatoes, cut in two; 2.50 ml (½ tsp.) ground cumin; 15 ml (1 tbsp.) red wine vinegar; 60 ml (4 tbsp.) olive oil; 125 ml (½ cup) chopped parsley; 60 ml (4 tbsp.) butter; 5 ml (1 tsp.) olive oil; 4 veal chops, 250 g each (approx.)

27 Jun Veal Chops with Farro Salad

Posted at 14:25h in by Team 3e joueur

Ingredients:

Farro salad

250 ml (1 cup) farro

15 ml (1 tbsp.) olive oil

500 ml (2 cups) mushrooms, quartered

1 clove of garlic, minced

Juice of one lemon

500 ml (2 cups) cherry tomatoes, cut in two

2.50 ml (½ tsp.) ground cumin

15 ml (1 tbsp.) red wine vinegar

60 ml (4 tbsp.) olive oil

125 ml (½ cup) chopped parsley

Chops

60 ml (4 tbsp.) butter

5 ml (1 tsp.) olive oil

4 veal chops, 250 g each (approx.)

Preparation:

Oven temperature: 180/350

Cook the farro according to the package directions. Cool.

Meanwhile, in a frying pan over medium/high heat, sauté the mushrooms in the oil for about 2 minutes on each side. Add the garlic and stir. Add the lemon juice and turn off heat.

In a bowl, mix all the farro salad ingredients.

In a large ovenproof saucepan, cook the veal chops in the butter and oil for 8 minutes on each side, occasionally drizzling with butter.

Serve the veal chops with pepper on a bed of farro and mushroom salad.

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