4 veal chops,
3 crushed cloves garlic,
2 tbsp. grated lemon zest,
2 zucchinis, roughly grated,
2 tomatoes, roughly chopped,
60ml chicken stock,
2 tbsp. dried tomato purée,
2 tbsp. drained capers,
2 tbsp. oregano,
1 tbsp. grape seed oil.
In a bowl, mix the meat with 2 cloves of garlic and the zest of 1 lemon. Cover and leave at least 3 hours in the refrigerator.
In a large pan, heat 1 tbsp. of grape seed oil and fry a few moments the remaining clove of garlic and zest of the second lemon.
Add zucchini, tomatoes, broth and tomato paste. Let the vegetables soften and the sauce thicken. Save.
Brown the chops on both sides in a pan greased with grape seed oil.
Add the capers and oregano in the sauce. Pour over the chops and serve.