Veal Chop with Sherry Sauce

1) Heat 2 tbsp olive oil in a frying pan. Roast veal chops in it for about 5 min on each side. Season with salt and pepper. Remove the chops and keep warm. Deglaze the roast stock with sherry. Season to taste with salt and freshly ground pepper. Mix maizena (cornstarch) in a little water, fold in, bubble repeatedly. Clean mushrooms and spring onion, rinse and cut into rings. Peel carrot and grate coarsely. Heat 1 tbsp olive oil in a frying pan. Steam the vegetables in it for about 5 min, turning until soft. Season with the juice of one lemon, salt and pepper. Arrange vegetables, chops and sauce on plates. Garnish with fresh coin.

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