Veal chop with spiced tomatoes and Topinambur - Forst

Ingredients

• 2 veal chops, each 150 g
• salt
• Freshly ground pepper
• Oil for frying
• 1 tablespoon butter
• 2 sage leaves
• 1 shallot or onion, finely chopped
• 100 g tomatoes, diced
• 1 tbsp parsley, finely chopped
• ½ clove of garlic, finely chopped
• 1 tsp rosemary finely chopped
• 1 tsp oregano, finely chopped
• ½ hot pepper, finely chopped
• 200 g Jerusalem artichokes
• 1 tbsp shallots, finely chopped
• 120 ml of water
• 1 teaspoon parsley, finely chopped