Lou Molina's Veal Casalinga (Home Style)

Serves 6

Ingredients

6 large veal chops, trimmed as for French cutlets
6 sprigs of rosemary
15 grams plain flour
1 1/2 cloves garlic, peeled
30 ml olive oil
200 grams butter
1-2 lemons
300 ml white wine
salt and pepper to taste
15 grams parsley, chopped

Method

Make small incisions with a sharp knife and insert sprigs of rosemary into chops. Then coat them with flour

Rub pan with garlic then heat oil and butter till bubbling

Add chops and seal both sides

Lower heat and cook 10 minutes, turning at 5 minutes and adding juice of 1 lemon

Add wine, salt and pepper, parsley - remove chops and keep warm

Reduce sauce, add more lemon if you want it sharper.

Pour sauce over chops and serve with green salad and boiled new potatoes