VEAL PAPILLOTE WITH FETA CHEESE

- 1/4 cup (60 mL) extra virgin olive oil
- 4 Tender Fork veal chops
- Sea salt and ground black pepper to taste
- 1 1/2 cup (375 mL) new potatoes , thinly sliced
- 4 Italian tomatoes, peeled seedless, halved
- 1/3 cup (80 mL) onion, sliced
- 4 oz. (120 g) Feta cheese, in strips
- 1 to 2 garlic cloves, chopped
- 2 Tbsp. (30 mL) fresh parsley, chopped
- 1 tsp. (5 mL) fresh rosemary, chopped
- Preheat the oven to 350°F (175°C).
- In a frying pan, heat 2 Tbsp. (30 mL) of olive oil. Brown the veal chops 1 minute each side.

Season. Set aside

Cut 4 sheets of parchment paper and 4 sheets of aluminum foil. Place the parchment paper on the alumum.

In the centre of the sheets, pour 2 Tbsp. (30 mL) of olive oil.

Place the patatoes at the centre.

Place half a tomato and onions on the potatoes.

Add the veal chops, the other half tomato and Feta cheese.

Sprinkle with garlic and herbs. Close the parchment paper to form a papillote and roll the edges of the aluminum foil that will serve as the cooking dish.

Cook in the oven 30 to 45 minutes.