Veal Chops With Lime Cilantro Cream
|Boneless veal chops||120 Gram|
|Flour||155 Milliliter (All Purpose)|
|Seasoned bread crumbs||250 Milliliter|
|Olive oil||90 Milliliter|
|Chicken stock||125 Milliliter|
|Light cream||125 Milliliter|
|Lime juice||60 Milliliter|
|Chopped cilantro||30 Milliliter (Coriander)|
|Julienned bell pepper||250 Milliliter|
Mix the egg with the milk.
Dust the chops with 1/2 cup (125 ml) of flour, dip into egg, then dredge through the bread crumbs.
Heat the oil in a large skillet.
Fry the chops for 3 minutes per side or until golden brown.
Reserve hot in the oven.
Heat the butter in a sauce pan.
Add the flour and cook 2 minutes over low heat.
Add the chicken stock and cream; simmer into a light sauce.
Whip in the lime juice and cilantro; continue to simmer 5 minutes.
Place chops on serving plates and pour the sauce over the chops.
Garnish with bell peppers.