Lemon Veal w/Date Barley

  1. Put water on to boil. When boiling add the barley, cover and simmer for 20 minutes.
  2. Peel, slice and chop the onion.
  3. Chop the dates.
  4. Cut the mushrooms in half.
  5. Zest the lemon and chop finely. Juice one half.
  6. Tip and tail the green beans and set aside in a microwavable container.
  7. Put a frying pan on a medium-high burner, when hot add the vegetable oil and butter, and saute the mushrooms. Set aside.
  8. Turn the heat to medium low and add the onion and fry until soft.
  9. When the barley is done, add it to the softening onions, return the mushrooms and add the chopped dates. Stir in the salt. Set the heat to very low and stir frequently as it browns.
10. In another pan on medium, add 1/3 of the olive oil and then the veal chops, cooking until brown on both sides and cooked through. When done set aside.
11. Turn off the heat and pour the remaining olive oil into the pan, add the lemon zest and a drip of lemon juice and let cook in the residual heat. Add salt if desired.
12. Put the beans in the microwave and cook.
13. To serve plate the chop and drizzle with lemon oil, surround with the date barley pilaf and green beans.