Coriander Crusted Veal | ExpatWomanFood.com

Ingredients

• 1 Veal chop ( 200 g)
• 1 large teaspoon of mustard
• 1/2 teaspoon thyme leaves
• 2 teaspoons bread crumbs
• 1/2 teaspoon coriander powder
• 2 tablespoons olive oil + 1 net
• 2 sprigs fresh coriander
• 2 Aubergines
• Salt and pepper
• Preparation
• • Steam the veal for 2 minutes from boiling point (do not forget to add
• in the water
• the basil sprig designed to destroy the fat of the meat).
• • Place in the oven without having peeled them
• the aubergines for about for 20 minutes.
• • Mix: thyme
• coriander
• breadcrumbs and coat the mixture on both sides of the veal previously brushed with mustard.
• • Heat the oil in a pan and put the veal to cook over medium heat for about 7 minutes on each side.
• • Open the eggplants lengthwise. With a fork
• remove the pulp
• mash it well with a fork. Add some salt and pepper and a drizzle of olive oil.
• • Place the aubergines puree onto a plate and the veal chop on top.
• • Sprinkle with coriander and serve immediately.