Veal Chops with Sauce Tyrolienne

Lightly pound the veal chops, season with salt and pepper and lightly flour both sides. Heat the oil and butter and fry the veal chops together with the rosemary and the coarsely chopped garlic clove until hot and golden brown on both sides. Reduce heat considerably and slowly finish frying the chops.

In the meantime, prepare the tyrolienne sauce. To do this, boil down the water, vinegar, peppercorns, tarragon stems and onion until only two tablespoons of liquid remain. Strain this reduction, let it cool slightly, and then whip it with the yolks over hot steam until frothy. Heat the oil slightly (to about 40 °C) and slowly add to the yolk mixture, whisking constantly, until a mayonnaise-like sauce is formed. Fold the tomato paste into the sauce and season it with finely chopped tarragon, parsley and salt.

Cover the chops with the sauce while they are still lukewarm and serve with parsley potatoes, for example.

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