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Veal Chops, Farro and Mushroom Salad

Veal Chops, Farro and Mushroom Salad

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
 60 ml (4 tbsp.) butter
 5 ml (1 tsp.) olive oil
 4 veal chops, 250 g each (approx.)

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.