Veal Chops With Tomatoes

Preparation:

Preparation: Soften the crumbs of two sandwiches in a little milk, mix in the yolk, the desalted and boned anchovy, a spoonful of chopped parsley. Mix everything well. Beat the chops, place a slice of bacon on half of each and a teaspoon of the crumb filling on top. Wet the edges of the chops with the egg white and fold the second half over the first. Press well all around to adhere well. Melt the butter in a saucepan, place the chops on it and cook over medium heat for three minutes on one side and three on the other. To the sauce that will form, add two teaspoons of tomato concentrate diluted in very little warm water. Bring to the boil, season with salt and pepper. Serve.