Right-handed Chops, Wine Trader

Ingredients for Right-handed Chops, Wine Trader

Instructions for Right-handed Chops, Wine Trader

To prepare the Right-handed Chops, Wine Trader recipe, please follow these instructions:

Red Wine Sauce:
Arrow and chop chops. Melt the butter in a saucepan and chop the chopped chalotte cloves. Add red wine, bay leaf and thyme and cook to half. Add the broth, bring the sauce to the boil and pour it through a sieve into a bowl. Set it aside.

Parsley Butter:
Stir the butter with lemon juice, parsley and flour. Also mix the butter mixture aside.

Cut some slices into the fat edge of the right-hand chops, so they do not form a bowl. Brown butter and oil on the forehead, season the meat lightly with pepper and chop the 4-5 min each on the side depending on the thickness and the redness of the meat. Take the cutlets off the forehead and put them on a hot, half-deep dish. Drys mastered with salt. Cover them easily and let them stand for a few minutes.

Pour the cooked sauce on the pan and bring it to a boil. Remove from the heat and whip the parsley butter for a little while. Pour the sauce to the chops or add it to. Serve immediately.

tips:
Ornaments. With potatoes and potatoes, for example, fries, cucumbers or hazelnut potatoes. Fine peas, haricot's verts or bean salad, green, hot and glazed onions are also suitable.