Veal striploin with diane sauce & watercress salad
Method - Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal for 3-4 minutes each side or until cooked to your liking.
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Cooking tools:
- Nonstick skillet
- Stove
- Aluminum foil
- Plate
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 4 x 250g (approx.) veal bone-in striploin chops
- 2 garlic cloves, crushed
- 2 eschallots, finely chopped
- 1 1/2 tbsp Worcestershire sauce
- 1 1/2 tbsp brandy
- 1 tbsp tomato sauce
- 1/2 cup (125ml) thickened cream
- Watercress and avocado salad, shoestring oven fries, to serve
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