VEAL CHOPS WITH VEGETABLES
Four cutlets with bone (100 g each)
4 cloves garlic
1/2 bunch parsley leaves
100 g courgette
100 g bell pepper
8 green asparagus
100 ml olive oil
- Cut the garlic into thin slices. Finely chop the parsley. Mix garlic with parsley and olive oil, and then with veal cutlets. Set the meat aside for 30 minutes.
- Fry the veal in a pan until golden. Fry for 5 minutes on each side.
- Cut courgette and pepper into strips. Move the chops to the other side, add vegetables and fry for 5 minutes. At the end of frying add asparagus. Season with salt and pepper.