Kid chops with cream sauce
Instructions
In a saucepan heat the butter with a tablespoon of oil.
Lay the chops and rosolatele for two minutes to vivacious fire from both sides.
Add salt and pepper.
Turn them several times.
Add the cream and cook for a quarter of an hour.
Pour the juice of one lemon passed to the colander and let the pan over the fire for five minutes.
When serving sprinkle finely chopped parsley chops.
Arrange on warm serving dish and each placed a thin but large slice of lemon.
Accompanying wines: Cabernet Piave DOC, Sangiovese Di Romagna DOC, Leverano Rosato DOC.
