Veal Chops with Olives on a Bed of Pepperoni

Instead of a pepperoni ragout, the minced steaks can also be served on steamed spinach or a zucchini vegetable.

Pluck the Weggli into small pieces. Put them in a suitable bowl. Heat the milk and drizzle over it. Steep briefly.

Sauté shallot and parsley or oregano in butter (1) until soft. Cool down.

Squeeze out the Weggli and chop with a cradle knife. Add to the veal form with the shallot-herb mixture and the olives. Add pepper, salt, mustard and paprika and mix everything together very well. Form minced steaks from the meat dough.

Cut the peppers in half, remove the seeds and cut into large squares. Steam in hot olive oil in its own juice until crisp. Season with salt and pepper.

Heat the clarified butter in a coated frying pan. Meanwhile, fry the minced steaks on both sides for a total of eight to ten minutes, not too hot. Keep warm.

Deglaze the pan with Marsala and water.

Add the tomato puree and the bouillon paste or meat extract and boil the sauce halfway. As a last step, add the butter (2) in flakes and work it into the sauce. Season if necessary.

Arrange the minced steaks on the pepperoni ragout and drizzle the whole with sauce. Serve immediately.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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