Soft Beef chops with Potatoes and Brussels sprouts

Soft Beef chops with Potatoes and Brussels sprouts

Deliciously Tender Beef Chops with Savory Sides

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Delight in a Quick and Flavorful Lunch Experience

• Indulge in a delightful and comprehensive lunch that can be prepared in just 40 minutes, allowing you to savor a gourmet meal without the lengthy preparation time typically associated with such dishes. This recipe features tender beef schnitzel, which is marinated in a rich and aromatic wine blend, elevating the taste profile to an exceptional level. The marinade not only infuses the meat with deep flavors but also helps to tenderize the beef, ensuring each bite is juicy and satisfying.

Ingredients and Preparation

• To create this culinary masterpiece, you will need a selection of high-quality ingredients. The beef schnitzel should be sourced from a reputable butcher to guarantee freshness and flavor. The marinade consists of a robust red or white wine, depending on your preference, combined with a mix of herbal seasonings such as thyme, rosemary, and a hint of garlic. This combination works harmoniously to enhance the natural flavors of the beef. Alongside the schnitzel, you will prepare a delectable side of perfectly roasted potatoes and Brussels sprouts. The potatoes should be cut into even-sized pieces to ensure uniform cooking, while the Brussels sprouts should be trimmed and halved for optimal roasting. Toss them in olive oil, salt, and pepper before placing them in the oven to achieve a crispy exterior and tender interior.

Cooking Steps

1. Marinate the Beef: Begin by marinating the beef schnitzel in the wine and herb mixture for at least 20 minutes. This step is crucial, as it allows the flavors to penetrate the meat, resulting in a more flavorful dish.

2. Prepare the Vegetables: While the beef is marinating, preheat your oven to 400°F (200°C). Prepare the potatoes and Brussels sprouts by tossing them in olive oil and seasoning them with salt and pepper. Spread them out on a baking sheet and place them in the oven.

3. Cook the Schnitzel: Once the beef has marinated, heat a skillet over medium-high heat. Add a splash of oil, and carefully place the schnitzel in the skillet. Cook for about 3-4 minutes on each side until golden brown and cooked through. This quick cooking ensures that the schnitzel remains tender and juicy.

4. Combine and Serve: After the schnitzel is cooked and the vegetables are roasted to perfection, it's time to plate your meal. Arrange the schnitzel alongside the crispy potatoes and Brussels sprouts for a visually appealing presentation.

A Meal to Remember

• This meal is not only quick and simple to prepare but also offers a delightful blend of textures and flavors that will impress anyone at the table. The combination of the savory schnitzel with the earthy notes of the Brussels sprouts and the comforting taste of roasted potatoes creates a well-rounded lunch that is sure to satisfy. Don't miss out on the chance to enjoy this exceptional culinary experience. Follow the recipe, and treat yourself to a wonderful lunch that is both delicious and fulfilling, all within the span of just 40 minutes!

Soft Beef chops with Potatoes and Brussels sprouts

Ingredients: simple, total time: 40 min 4 servings

For Veal Chops:

• 4 big veal chops

• 1 tsp dry spice Vegeta

• salt and pepper to taste

• 1. 5 tsp thyme/ or rosemary to taste

• 160 ml dry white wine

• 3-4 Tbsp oil for frying

For Brussels sprouts:

• 500 g Brussels sprouts/ whole washed and boiled then cut in half

• 2–3 cloves of garlic/ minced

• water for cooking

• salt and pepper to taste

• 4 Tbsp Olive oil EVO to taste

• 2 Tbsp apple acid vinegar/ or to taste

For Potatoes:

• 4 medium potatoes/ cut into slices

• salt to taste

• 1 tsp dry spice Vegeta

• 1 full tsp rosemary:/ or to taste

• 3 Tbsp oil for frying

• 150 ml water/ or as needed

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Preparation:

• Prepare all the ingredients as described above.

• First you will start from Brussels sprouts.

Preparation Brussels sprouts:

1. Wash the brussels sprouts well and leave them in a colander.

2. Put water and a little salt in a small pot.

3. Cook on moderate heat, when it boils, add the cabbage and cook for another 10 minutes. Strain the sprouts and let them cool.

Preparation potatoes:

1. Peel the potatoes and clean them of impurities, then wash them and cut them into smaller slices.

2. Dry them well with kitchen paper then season them with rosemary, Vegeta dry seasoning and salt to taste.

3. Pour the oil into a small pan and wait for it to heat up on moderate heat.

4. Add the potatoes, fry them for about 10–15 minutes, turning occasionally, then add water gradually until the potatoes are soft.

5. As soon as the potatoes have softened, and liquid evaporated, turn off the heat and put them in a bowl and cover.

Preparation Veal chops:

1. Prepare the beef chops by first seasoning them (salt, pepper, Vegeta dry seasoning and thyme only put on one side).

2. Beat them slightly with a meat handle and put them on hot oil.

3. Fry them on both sides until they turn brown.

4. As soon as they are browned on both sides, add the wine, wait for the alcohol to evaporate for about 5 minutes, add a little water to make a nice sauce, cook for another 1–2 minutes, turn off the heat.

5. Now cut the Brussels sprouts in half, put them in a salad bowl, season with olive oil, vinegar, salt, pepper and add chopped garlic, mix everything well.

6. Pour the hot and nicely arranged dish into plates, pour the sauce over the chops.

Buon appetito!

 "A recipe may begin with ingredients, but its true flavor comes from the love and memories shared through it." ☕❤️ 🌹

Soft Beef chops with Potatoes and Brussels sprouts

NOTE:

• Keep the rest of the food covered in the refrigerator for up to 2 days.

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Soft Beef chops with Potatoes and Brussels sprouts

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