Veal chop Pizzaiola style with Jerusalem artichoke flan

Preparation:

Preparation: Remove the fat from the meat, coat it in flour and brown it in a pan with a drizzle of oil. Deglaze with the white wine and add the datterini tomatoes cut into small pieces, the olives, the capers and the oregano. Season with salt and pepper and finally, once cooked, sprinkle the meat with the diced fiordilatte. Clean the Jerusalem artichoke, remove the peel and cut it with the part of the grater with large teeth. Sauté the Jerusalem artichoke in a pan with olive oil and 1 anchovy. Lightly salt and pepper. Pour the Jerusalem artichoke into a bowl and add an egg yolk, 1 tablespoon of grated Parmesan cheese, the mint and the whipped egg white. Grease a mold, fill it with the mixture and bake at 160 degrees for 15-18 minutes. Serve the chops alla pizzaiola with the Jerusalem artichoke flan.