Veal Chops with Celery Puree and Swiss Chard

Heat 1 tbsp. butter and 1 tbsp. oil in a frying pan and sear veal chops in it on both sides. The meat should be tender pink at the core. Wrap the meat in aluminum foil and put it in a 100 degree oven for about 10 minutes. Heat a little butter and oil in a frying pan and fry celery slices briefly. Wrap in aluminum foil and put in the warm oven. Remove stems from chard leaves, blanch leaves and stems in salted water, rinse with cold water. Fry the celery cut into small cubes in the drippings from the meat, season with salt and pepper, extinguish with white wine and cook a little.

Grind the celery with a hand blender. Cut the chard stems into small pieces. Fry onion and garlic in a little oil. Add pelati tomatoes and chard stems, simmer briefly on low heat, season with salt and sugar. Sauté veal chops repeatedly, season with salt and pepper. Arrange a chard leaf, place a celery slice on top and place a spoonful of celery puree on top. Place the veal chops on the plate and serve with the tomato sauce.

spicy white wine

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