Veau En Papillote Recipe
Veau En Papillote brings a perfect and subtle blend of flavors to your table.Try this Veau En Papillote for once, I bet, you would always love to prepare this for your friends and family!
Ingredients
| Veal chops | 4 | |
| Tomatoes | 4 (For the topping:) | |
| Olive oil | 1 Tablespoon (For the topping:) | |
| Lemon juice | 1 Teaspoon (For the topping:) | |
| White wine | 1 Tablespoon (For the topping:) | |
| Parsley | 1 Tablespoon, chopped (For the topping:) | |
| Rosemary | 1 Teaspoon, chopped (For the topping:) | |
| 1 tablespoon chopped chives or spring onions | ||
| Ground black pepper | 1 To taste (For the topping:) | |
| Salt | To Taste | |
Directions
Make 4 large squares of double thickness greaseproof paper, or use bags or foil.
The paper, bags or foil must be large enough to enclose the meat and topping.
Preheat the oven to 190°C/375°F, Gas Mark 5.
Place the veal chops on one side of the paper.
Skin and slice the tomatoes and place over the chops.
Blend all the ingredients for the topping.
Lift the sides of the paper to make shallow basin shapes and carefully spoon the topping liquid over the meat.
Fold the greaseproof paper very securely to enclose the meat and topping.
Place in a roasting tin.
Cook for 40 to 45 minutes, depending upon the thickness of the chops.
Pierce the paper, then carefully open each parcel.
Tip the meat and juices on to a heated dish.
Serve with mixed vegetables.
The paper, bags or foil must be large enough to enclose the meat and topping.
Preheat the oven to 190°C/375°F, Gas Mark 5.
Place the veal chops on one side of the paper.
Skin and slice the tomatoes and place over the chops.
Blend all the ingredients for the topping.
Lift the sides of the paper to make shallow basin shapes and carefully spoon the topping liquid over the meat.
Fold the greaseproof paper very securely to enclose the meat and topping.
Place in a roasting tin.
Cook for 40 to 45 minutes, depending upon the thickness of the chops.
Pierce the paper, then carefully open each parcel.
Tip the meat and juices on to a heated dish.
Serve with mixed vegetables.
Chef
