Veal chops from Milan with savie-butter and grilled peppers with capers and anchovy

Ingredients for Veal chops from Milan with savie-butter and grilled peppers with capers and anchovy

Instructions for Veal chops from Milan with savie-butter and grilled peppers with capers and anchovy

To prepare the Veal chops from Milan with savie-butter and grilled peppers with capers and anchovy recipe, please follow these instructions:

Put the veal chops on a cutting board 4 & cut some incisions in the fat edge (so they don't bend up during frying). Give them a light bank with a flat hand. In a bowl, beat eggs, olive oil, salt 6 pepper. In this koteletterne-one at a time-reversed and reversed as in a plate of breadcrumbs. Turn on the oven at 200 degrees.

Melt the butter in a large frying pan & Brown koteletterne to they are completely Golden on both sides. Tag them as of the frying pan and put them on the grate from the oven and set them into the now warm oven in ca. 5-6 min. Cook the butter shall be discarded.

Meanwhile, cut the ends of the beans and boil in a saucepan with salted water in 4-5 min. Then take the up and possibly. cut in half and served half. Koteletterne is taken out of the oven and put on fat absorbent paper (or paper towel) and keep warm.

Grilled bell peppers: Butter the peppers with olive oil, place them in a heat-proof dish and place it in a 250-degree warm oven for about 10 minutes, until the skin begins to loosen it fact.

Take the peppers out of the oven and put them in a plastic bag for a few minutes (it makes the skin more easily dislodge). Take them out of the bag and the skin care of arrow. Cut them into quarters and remove the seeds.

Sage butter: So warmed butter and Sage leaves in a pan. Got a little salt, and remove pan of butter just before the "burner on". It gives a very subtle flavor of butter and Sage.

The anchovies and aromatic herb chopped finely and mix in a bowl with capers. Advantage ansjosblandningen on the quarter the peppers, roll them together and keep them together with a toothpick.

Server the peppers to veal koteletterne with Sage butter and green beans.