- Serves: 6
- Cook Time: 1 hour 40 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 tbsp olive oil
- 40 g butter
- 6 veal chops
- 500 ml brown stock
- 300 g Swiss chard, sliced
- 1 sprigs flat leaf parsley, chopped
- 1 sprigs basil, chopped
- 3 slices Parma ham, chopped
- 1 clove garlic, chopped
- 3 eggs
- 4 tbsp pecorino cheese, grated
- salt and black pepper
1. Heat the oil and butter in a deep frying pan and cook the veal chop, turning once, until golden all over. Season with salt.
2. Pour in the stock, cover and simmer over a low heat, turning and basting occasionally for 1 ½ hours.
3. Remove the veal from the pan and leave to stand for 10 minutes.
4. Being a large pan of salted water to the boil. Blanch the Swiss chard for 5 minutes before draining and refreshing in cold water. Pat dry, and combine with the parsley, basil, ham, and garlic.
5. Beat the eggs in a bowl, add the cheese. Season with salt and pour into a small frying pan with butter and oil. Lower the heat slightly and when the egg starts to set, shake the pan slightly to loosen the frittata from the sides of the pan. Turn it over, and cook on the other side for 2-3 minutes.
6. Sprinkle the mixture over the frittata, season with salt and pepper and roll the frittata into a cylinder; cut into thick slices.
7. Serve the veal chop with the sliced frittata on the side and accompany with crusty bread.
Rate This Recipe