Veau En Papillote
|For the topping|
|Olive oil||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|White wine||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Chopped fresh rosemary||1 Teaspoon|
|Chopped chives/Spring onions||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Make 4 large squares of double thickness greaseproof paper, or use bags or foil.
The paper, bags or foil must be large enough to enclose the meat and topping.
Preheat the oven to 190Â°C/375Â°F, Gas Mark 5.
Place the veal chops on one side of the paper.
Skin and slice the tomatoes and place over the chops.
Blend all the ingredients for the topping.
Lift the sides of the paper to make shallow basin shapes and carefully spoon the topping liquid over the meat.
Fold the greaseproof paper very securely to enclose the meat and topping.
Place in a roasting tin.
Cook for 40 to 45 minutes, depending upon the thickness of the chops.
Pierce the paper, then carefully open each parcel.
Tip the meat and juices on to a heated dish.
Serve with mixed vegetables.
Serving size: Complete recipe
Calories 1982 Calories from Fat 878
% Daily Value*
Total Fat 98 g150.4%
Saturated Fat 35.9 g179.4%
Trans Fat 0 g
Cholesterol 984 mg328%
Sodium 1407.9 mg58.7%
Total Carbohydrates 23 g7.8%
Dietary Fiber 7.8 g31.1%
Sugars 13.6 g
Protein 238 g475.6%
Vitamin A 123.3% Vitamin C 157.9%
Calcium 28.6% Iron 73.4%
*Based on a 2000 Calorie diet