Ingredients
- For the veal
-
- 4
veal chops, trimmed - salt and freshly ground
black pepper - 2 tbsp
olive oil - 2 tbsp chopped fresh
dill - 2 tbsp chopped fresh
chervil - 2 tbsp chopped fresh
chives - 75g/3oz Japanese
breadcrumbs (also sold as panko) - 50g/2oz
butter
- 4
- For the spätzle
-
- 500g/1lb 2oz
plain flour - 4 free-range
eggs - 2 tbsp
double cream - 2 tbsp chopped fresh
dill - 2 tbsp chopped fresh
chives - 2 tbsp chopped fresh
chervil - 50g/2oz
butter - 2 tbsp
olive oil
- 500g/1lb 2oz
- For the red wine sauce
-
- 300ml/11fl oz beef or veal
stock - 110ml/4fl oz)
red wine - 50g/2oz
butter
- 300ml/11fl oz beef or veal
Preparation method
-
Preheat the oven to 200C/390F/Gas 6.
-
For the veal, season the veal chop with salt and freshly ground black pepper, then rub the olive oil into the veal.
-
Mix the herbs and the breadcrumbs in a bowl until well combined. Press the veal chops into the breadcrumbs to coat.
-
Heat a frying pan until hot, add the butter and, when foaming, add the veal chops. Fry for 2-3 minutes on each side, or until golden-brown. Place in the oven for 8-10 minutes, or until cooked through.
-
For the spätzle, bring a saucepan of salted water to the boil.
-
Blend all the spätzle ingredients, except the butter and olive oil, in a food processor to form a dough. Season to taste with salt and freshly ground black pepper.
-
Place a spoonful of the dough onto a clean work surface. With the palm of your hand, roll the dough into a thin sausage-shape 2-3cm long. Repeat with the rest of the mixture.
-
Carefully drop the spätzle into the boiling water and cook for 1-1½ minutes. Drain and rinse in iced water to refresh.
-
Heat a frying pan until hot, add the butter, olive oil and spätzle and fry for 1-2 minutes until coloured.
-
For the sauce, place the stock into a saucepan, bring to the boil, then turn down the heat and simmer for 5-7 minutes until the liquid has reduced by two thirds.
-
Add the red wine and repeat, cooking until the liquid has reduced by two thirds.
-
Add the butter, season to taste with salt and freshly ground black pepper, and whisk until the sauce is glossy.
-
To serve, place a veal chop onto each serving plate. Pile a helping of the spätzle alongside and pour a spoonful of the red wine sauce over the veal.