Friday, August 17, 2012
Veal chops with beer
2 Veal chops
300 grams of potatoes for pommes frites
2 dl of beer
4 sprigs of rosemary
extra virgin olive oil
salt and pepper
The meat should not be too cold, so better cooked just bought.
Use a cast iron skillet or iron pan for cooking.
Bring to high heat. While the pan is heated drizzle some olive oil and dry with paper towels. When it's warm enough it will begin to emit a light smoke, now you can put the meat (Under no circumstances sharp objects should be used for - if you do, the internal juices will come out and you lose quality.)
Cook for 3-4 minutes without touching it. After the interval lift a corner and make sure it is golden brown.
Turn the meat with a caliper of plastic and pour beer now only on the meat with two sprigs of rosemary for each. Continue to cook for 3-4 minutes over high heat. If you like it well done, go for another minute or so.
Serve immediately with a drizzle of olive oil and potato chips. Add salt and pepper as you like.