Ingredients

The following ingredients have 4 Servings
  • 1 green chili pepper (roughly chopped)
  • 1 clove garlic cloves (minced)
  • 2 sprigs Sage (roughly chopped)
  • 1 sprig rosemary (roughly chopped)
  • 1 Tbsp lemon juice
  • 3 Tbsps Oil
  • 1 pinch ground cilantro
  • 1 pinch ground Cumin
  • salt
  • freshly ground Black pepper
  • 4 Veal chops (each weighing approx. 200-250 g )
  • Sage (to garnish)
  • rosemary (to garnish)
  • 4 large, baked potatoes (with sour cream)

Instruction

  • Puree all the ingredients for the marinade in a food processor (or crush finely with a pestle and mortar). Season to taste with salt and pepper.
  • Put the chops into a freezer bag with the marinade and marinate in the refrigerator for 1-2 hours.
  • Cook the drained chops either on a hot barbecue or in a grill frying pan (or under the grill) for 2-4 minutes each side (depending on how well done you like your meat).
  • Serve on plates with a garnish of rosemary and sage. Sprinkle with pepper and serve hot. Serve with baked potatoes filled with sour cream.