Veal chops with pepper cream
Here is a recipe to prepare veal chops with a pepper cream. You will love this delicious and tasty dish.
1. Preheat the oven on grill position. Wash 3 red peppers, cut them into quarters, remove the seeds. Place on a baking sheet lined with parchment paper and bake for about 15 minutes. When their skin starts grilling out, remove, peel and blend until a fine puree.
2. In a skillet over high heat, sear 4 veal chops (200 g each) with a drizzle of olive oil for 1 minute on each side, then cook for about 3 minutes on each side over low heat. Add salt and pepper and keep warm.
3. In the cooking meat juice, melt 120 g gorgonzola with 3 tablespoons of cream. Stir in the bell pepper puree and 1 bunch of chopped basil. Serve the chops topped with cream and sprinkled with basil leaves.
Our cooking tip: Once the peppers are roasted, place them in a Ziploc bag and leave to cool. So the skin comes off effortlessly.
Photo credit: Sucré Salé
