Foil Wrapped Veal Chops (Veal Chops 'En Papillote')
|Butter||1⁄4 Cup (4 tbs)|
|Chopped spring onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Lemon juice||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Teaspoon|
|Soft breadcrumbs||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
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 fry spring 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-inches.
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.