Foil Wrapped Veal Chops
|Veal chops||4 (4 X 1/2-Inch Thick Chops)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped spring onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||8 Ounce, trimmed and chopped|
|Lemon juice||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato||1 Large, skinned and chopped|
|Tomato paste||1 Teaspoon|
|Soft breadcrumbs||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Freshly ground black pepper||1|
Brown veal chops in 1 oz of butter in a heavy frying pan.
Do not cook them completely.
Remove from pan, reduce heat, add remaining butter and fryspring onions and garlic for 3 minutes.
Add mushrooms and lemon juice and cook for a few minutes longer.
Stir in wine, tomato, tomato paste, breadcrumbs, parsley, salt, pepper and sugar.
Cook until mixture resembles a soft paste (about 5-10 minutes).
Cut some aluminium foil into rectangles, 10 x 12-indhes.
In centre place an eighth of mushroom mixture, top with a veal chop, spread with another eighth of mixture.
Fold foil over loosely, fold and press joins firmly to seal.
Place on a baking sheet and cook in a moderately hot oven for 30 minutes.
Serve chops immediately in the aluminium foil.