Rich and warming - this hearty dish is perfect for a cold winter's night.
It looks posh but is quick enough to knock up midweek.
4 tablespoons olive oil
2 veal chops
3 shallots or onions, chopped
4 cloves garlic, chopped
1 pack of butter
300g white beans (haricot blanc)
10 - 12 sprigs rosemary
1 small bunch of parsley, chopped
8 - 10 cherry tomatoes on the vine, quartered
2 outer leaves from a large green cabbage, shredded
Salt and black pepper
1 small glass of white wine
Add oil to a frying pan over a low heat.
Season the veal chops on both sides and add to the pan, then turn up the heat to medium high. Cook for 5 minutes per side.
Add half a pack of the butter to another pan and place over a medium heat. Add the
shallots, garlic and beans. Stir, then add the sprigs of rosemary followed by the tomatoes
and shredded cabbage.
Add the wine and the water, bring to the boil and allow to cook for 10 - 15 minutes until
combined and heated through.
Divide the remaining butter between the two pans and coat the veal chops in the butter.
Add the parsley to the beans and season. Roll the veal chops in the butter one more time and serve with the beans.