Veal Chops with Cilantro and Young Broad BeansTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Marinating time: 1 to 2 hours
Cooking time: 15 to 18 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:136.7 kcal
Proteins:12.6 g
Fats:7.1 g
Carbohydrate:5.6 g
Fibers:2.2 g
Sugar:0 g
Cholesterol:45.1 mg
Sodium:72.5 mg
Calcium:22.7 mg
Energy:638 kcal
Proteins:58.9 g
Fats:33 g
Carbohydrate:25.9 g
Fibers:10.1 g
Sugar:0.1 g
Cholesterol:210.4 mg
Sodium:338.4 mg
Calcium:106 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
250
g
veal chops
800
g
fresh broad beans, shelled
1
sprig of fresh coriander or cilantro (cilantro)
10
g
butter
30
ml
oil
15
ml
lime juice
7
sprigs of fresh chopped cilantro
salt and pepper
METHOD
- Make the marinade and let rest for 1-2 hours in a cool place.
- Blanch the beans for 2 minutes in boiling water. Drain and remove the skins. Cook them covered for 5 to 6 minutes in butter with 2-3 tbsp. water and a little salt.
- Brush the veal chops with the strained marinade.
- Grill gently for 4-5 minutes per side, brushing from time to time so that they don't dry out.
- Serve the chops sprinkled with chopped cilantro, accompanied by the beans.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
