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Lime-marinated calf chop with vegetables

Mains
Cook time: 0 min.
Servings: 2

Ingredients for Lime-marinated calf chop with vegetables

A very thick veal chop (approx. 340 g) with shaft, trimmed of tendons and a bit of oily
Pepper from the grinder
0.25Lime reven need thereof
0.5Lime juice from here
1tbspFine cut ginger
1tspThe whole madagascarpeber
1dlWhipped cream
100gSpring onions or sugar peas
100gGreen beans
20gButter

Instructions for Lime-marinated calf chop with vegetables

To prepare the Lime-marinated calf chop with vegetables recipe, please follow these instructions:

The chop is spiced with pepper and the edges are scratched. The meat is marinated in fried lime-shell and juice for approx. 1 hour. Turn the meat occasionally.

The beans are cooked crisp for a few minutes, cooled in cold water and cut obliquely in "tips". Use sugars, cut them 2-3 times in a slant. Used spring bulbs, cut into thick, oblique strips.

The oven is set to 160 degrees. First brown the chop for 1½ minutes on each side in butter on a small forehead. Season with a little salt and put in the oven in a small, frying dish for 13-15 minutes. Then take it out, pack it in stannol and rest for 8-10 minutes.

In the pan add the madagascar-pepper grains, whipped cream and the very finely chopped ginger. Boil through - add to - and vegetables are reversed. Served after a short warming along with the meat, cut into nice slices. at the table. As an accessory, for example, Fresh bread or baked potatoes are served.

tips:
You can even brush the shelf on the cutlet completely clean. Cut a small ring with a sharp knife where the meat begins. With the back of the knife, the fat and the skin of the shaft are scrapped away from the meat.