4
Veal chop panfried with bulgur and pumpkin
30 - 60 minutes
veal chops
*
frying
oven roasted
Preparation
Take the meat an hour before preparation out of the fridge to come to room temperature. Panfry to golden brown on both sides and place in the oven at 80°C (176°F) for 30 minutes to a core temperature of 58°C (136°F).
Cook the bulgur, fry the leeks in a spoon of butter and mix with the bulgur, season with pepper and salt
Peel and cut the pumpkin in thin (1 cm outside) wedges and panfry in a spoon of butter on medium-low heat, season with pepper, salt and cut rosemary. Peel and cut the asparagus in 5 cm sticks and panfry as well and season with pepper and salt.
Make a nest of the pumpkin wedges, fill with asparagus and serve the veal chop on the bulgur with gravy on the side.
Ingredients:
- 4 pieces of veal chops
- 1 small pumpkin
- 1 leek cut thin
- 12 green asparagus
- 300 gr bulgur
- butter
- 1 dl veal gravy
- Fresh rosemary
- Pepper and salt to taste
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