Veal Chops with Rosemary

– Ulli Fetzer Dust the chops with flour on both sides. Heat butter in a frying pan and roast 2 chops in it at low temperature for 15 minutes on each side.

Remove from the frying pan and set aside. Add the needles of the rosemary sprigs to the frying pan with the wine, bring to the boil, stirring heartily to loosen the drippings, then add the capers, juice of one lemon and parsley. Reduce temperature and mix all ingredients well.

Add veal chops to the roasting pan and gently toss everything together for another 10 min. Season with salt and pepper and bring to the table.

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