Classic veal chop

1.

Peel the onions and cut into strips. Wash the marjoram and thyme, shake dry and pluck the leaves from the stems. Heat 2 tbsp butter in a shallow saucepan. Sauté the onions in it for about 5 minutes until translucent. Season well with salt, pepper, marjoram and 1/3 of the thyme. Deglaze with wine and broth. Bring the onions to the boil in a closed pot for approx. 25 minutesstew.

2.

In the meantime, peel the garlic and cut in half. Heat 1 tbsp butter in a small pan. Fry the garlic in it for about 4 minutes, turning. Season with salt. Sprinkle with sugar, caramelize and remove from the pan.

3.

Pat the meat dry and season with salt. Heat the clarified butter in an ovenproof pan or flat roaster. Fry the cutlets in it for about 10 minutes, turning. Season with remaining thyme, except for something to garnish, and pepper. Cook in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes until pink.

4.

Stir the crème fraîche into the onions, season with salt and pepper. Arrange onions, veal chops and garlic. Garnish with thyme.