Orange and fennel veal chops | Women's Weekly Food
Delightful Orange and Fennel Veal Chops for a Special Dinner | Women's Weekly Food
Ingredients
- 2 (480g) oranges
- 3 (400g) baby fennel bulbs, trimmed, thickly sliced lengthways
- 4 200g veal loin chops
- 1 tablespoon roasted fennel seeds
- 2 tablespoon olive oil
- 1 (100g) red onion, thinly sliced
- 75 gram baby rocket leaves
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