Veal Chops In Rose from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Veal Chops In Rose

Ingredients

6 Veal Chops

Veal Veal

1 tablespoon Butter

Butter Butter

1/2 cup Water

Water Water

2 chicken Stock Cubes

Stock Stock

1/2 cup Rose

Rose Water Rose Water

1/2 cup chopped Spring Onions

Spring Onion Spring Onion

1 tablespoon chopped Parsley

Parsley Parsley

2 teaspoons Lemon Juice

Lemongrass Lemongrass

2 rasher Bacon finely chopped

Bacon Bacon

Method

Heat the butter in a pan and cook the chops until they are browned on both sides - they need not be cooked right through, add the chopped bacon and cook for several minutes.

Crumble the stock cubes and add to the water, then pour into the pan with the wine. Cover and simmer gently for 20-25 minutes, removing the lid for the last ten minutes to reduce the liquid.

Add the lemon juice and the chopped parsley, season with salt and pepper according to your own tastes. Serve with crescents of puff pastry which have been cooked to a golden brown.

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