Veal ribs with zucchini spaghetti
Preparation: 15 min
Cooking: 10 min
4 veal chops
1 bunch of chives
2 basil branches
the juice of half a lemon
¼ l of whipping cream
40 g of butter
Wash zucchini, wipe and cut into thin slices lengthwise, then into long sticks. Return to butter for 2 minutes over high heat and keep warm.
Heat the cream, add the basil and chopped chives, salt and pepper.
Sauté the veal chops in the butter. Return them several times, season with salt and pepper.
Serve the ribs accompanied by courgette spaghetti with sauce.