,white pepper 1 tbsp. tbsp. coriander greens, plucked.
From the chops, cut the fat at the tip small, finely dice and let out in two large frying pans leisurely with the clarified butter. Remove the grams with a slotted spoon and do not use them further. In the meantime, finely pound the coriander seeds in a mortar. Season the chops on both sides with salt, pepper and coriander. From the lemon, thinly peel a 10 cm strip and cut into fine shavings.
Fry the chops in the hot fat for 1 minute on each side until golden brown, sprinkle with half of the lemon shavings. Continue to gently fry the chops at a low temperature for 5-6 min on each side, sprinkling with the remaining lemon shavings when turning.
Sprinkle the chops with coriander greens and keep warm on a serving platter in a heated oven at 125 degrees (gas 1, convection oven as well).
Dissolve the roasting materials in the frying pan at high temperature with the veal stock and boil to half. Pour the sauce over the chops and bring to the table on the spot.
Serve with salsify in curry cream and basmati rice with red lentils and spring onions.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?