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.