Soft Beef chops with Potatoes and Brussels sprouts
- 2 days ago
- 3 min read
## Deliciously Tender Beef Chops with Savory Sides
Enjoy a delightful and comprehensive lunch prepared in just 40 minutes. Experience tender beef schnitzel marinated in wine, enhanced with herbal seasonings for an exceptional flavor, accompanied by a side of potatoes and Brussels sprouts. This meal is both quick and simple to prepare. Please follow the recipe.
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
Preparation:
Prepare all the ingredients as described above.
First you will start from Brussels sprouts.
Preparation Brussels sprouts:
Wash the brussels sprouts well and leave them in a colander.
Put water and a little salt in a small pot.
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:
Peel the potatoes and clean them of impurities, then wash them and cut them into smaller slices.
Dry them well with kitchen paper then season them with rosemary, Vegeta dry seasoning and salt to taste.
Pour the oil into a small pan and wait for it to heat up on moderate heat.
Add the potatoes, fry them for about 10–15 minutes, turning occasionally, then add water gradually until the potatoes are soft.
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:
Prepare the beef chops by first seasoning them (salt, pepper, Vegeta dry seasoning and thyme only put on one side).
Beat them slightly with a meat handle and put them on hot oil.
Fry them on both sides until they turn brown.
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.
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.
Pour the hot and nicely arranged dish into plates, pour the sauce over the chops.
Buon appetito!
NOTE:
Keep the rest of the food covered in the refrigerator for up to 2 days.
Do you want to try something a little different?
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