Veal chops with marjoram

Veal chops with marjoram

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 veal chops
freshly ground black pepper
2 teaspoons fresh marjoram, chopped
plain flour, seasoned
30g butter
2 tablespoons oil
125ml beef stock
salt

Method

  1. Season veal chops with salt and pepper. Press marjoram into both sides of chops, place on a plate, cover and leave for 1 hour for flavours to penetrate.
  2. Coat chops very lightly with seasoned flour and cook in butter and oil over gentle heat for about 10–15 minutes or until meat is done, turning once. Remove chops to a heated dish and keep warm.
  3. Add stock to pan and simmer, stirring in brown bits, to make a gravy. Season and spoon over chops.
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