Ingredients for 4 people:
100 ml lukewarm espresso
4 tablespoons whiskey
2 tsp Tabasco
½ bunch thyme leaves
4 veal chops (á ca. 250 g)
40 g dried tomatoes
150 g soft butter
salt, pepper
½ teaspoon dried, crushed chillies
Preparation:
1. Mix espresso, whisky and Tabasco. Remove the thyme leaves from the stalks and stripe leaves from stems, stir in. Wash the chops, pat dry, drizzle with the marinade and leave for about 1 hour.
2. Chop the tomatoes. Mix with butter, salt, pepper and chili. Wrap in foil, form into a roll and refrigerate.
3. Drain chops slightly and grill on hot grill for about 5 minutes on each side. Add little salt.
4. Cut the butter into slices and serve with the chops. Serve with grilled Turkish peppers and olives.
Preparation time approx. 30 minutes (without waiting time)
Nutritional values per serving approx.:
Calories: 674
joules: 2828
Protein: 48,9 g
Fat: 51,3 g
Carbohydrates: 2.6 g
(FoodCentrale by ddp images)
