Veal Chop With Assortment of Vegetables
The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven.
The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
74 K 4.7/5 (7 reviews)
2 hours 30 min.
Easy
2 people
14 IngredientsLast modified on: November 18th 2015
For 2 people, you will need:
- 1
150 g carrot - 2
150 g turnips - 3
150 g Brussels sprouts - 4
150 g romanesco - 5
150 g broccoli - 6
150 g green cabbage - 7
600 g veal - 8
50 g clarified butter - 9
1 garlic clove - 10
1 bayleaf - 11
1 sprig thyme - 12
1 sprig rosemary - 13
salt - 14
pepper - Total weight: 1,565 grams
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 1 hour 10 min.
All in all: 2 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 35 min.
Begin by preparing the vegetables: wash, peel and cut them up.
Carrots and turnips: cut into small chunks.
Cabbage: shred or cut into julienne.
Brussels sprouts: cut in half lengthways.
Romanesco and broccoli: separate into small florets.
Carrots and turnips: cut into small chunks.
Cabbage: shred or cut into julienne.
Brussels sprouts: cut in half lengthways.
Romanesco and broccoli: separate into small florets.
Stage 2 - 40 min.
Cook each type of vegetable separately, boiling in salted water until barely cooked and still slightly firm.
When cooked, remove from the water, cool under running water and drain thoroughly.
When cooked, remove from the water, cool under running water and drain thoroughly.
Stage 3
Cook all the vegetables like this - one after the other, not all together.
Note: After cooking all the vegetables, you will have a vegetable stock that can be used in another recipe.
Note: After cooking all the vegetables, you will have a vegetable stock that can be used in another recipe.
Stage 4
Stage 5 - 1 min.
Preheat the oven to 320°F (160°C).
Dry the veal chop on absorbant paper, then season with salt and pepper.
Dry the veal chop on absorbant paper, then season with salt and pepper.
Stage 6 - 5 min.
Use a frying pan that can go in the oven and melt 50 g clarified butter on high heat.
When good and hot, add the veal chop and brown all over (including the edge).
When good and hot, add the veal chop and brown all over (including the edge).
Stage 7 - 1 min.
Add to the frying pan the garlic, thyme, bayleaf and rosemary around the meat.
Stage 8 - 1 hour
Put the frying pan in the oven for about 1 hour.
Stage 9
During roasting, baste the chop from time to time with the juices released.
Stage 10 - 5 min.
Pour off the meat juices into a large pan and leave the meat to keep hot in the oven after it is turned off.
Tip the vegetables into the pan and reheat in the meat juices.
Tip the vegetables into the pan and reheat in the meat juices.
Stage 11
Heat the serving plate, lay the meat in the centre and arrange the vegetables all around.
Serve immediately.
Serve immediately.
Remarks
The list of vegetables is for guidance, so use what is in season, preferably with a good mix of flavours and colours.
And to drink?
A red that's fairly low in tannin, such as a Beaujolais, Morgon or Moulin à Vent.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 70 RDI=7 % | 170 RDI=30 % | 2,490 RDI=120 % | 10,410 RDI: 120 % |
| Per 100 g | 10 RDI=4 % | 4 RDI=0 % | 10 RDI=2 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per person | 80 RDI=30 % | 40 RDI=3 % | 90 RDI=10 % | 1,240 RDI=60 % | 5,200 RDI: 60 % |
How much will it cost?
- For 2 people : 13.00 €
- Per person : 6.50 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Veal
Like these other recipes: Veal with mushrooms and green asparagus, Paté en croute (terrine in a pie crust), Escalope of veal in a cream sauce, Blanquette of veal, Saltimbocca, ... See them all 9
Turnips
Like these other recipes: Smooth mixed vegetable soup, Sautéed Pork with Peanuts, Pork medallions with "full" turnips, Baked Mont d'Or with diced mixed vegetables, Macédoine of vegetables, ... See them all 35
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Harichou salad, Cherry tomato and two cabbage salad, Sautéed Green Vegetables in pan, Warm scallop and cabbage salad, ... See them all 26
Brussels sprouts
Like these other recipes: Sautéed Green Vegetables in pan, Roast Brussels sprouts with sage and lemon, Hearty leek and sprout soup, Brussels-Bombay salad, Chicken Brussels pie, ... See them all 17
Other recipes you may also like
Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...October 13th 2010344 K4.5 1 hour 40 min.
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.May 10th 2014213 K 24.1 1 hour 30 min.
Naan
Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.September 25th 2011194 K4 3 hours 45 min.
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.April 6th 2017225 K3.8 2 hours 5 min.
Crispy spinach rolls
These are rolls of brik pastry (or filo), filled with a mixture of spinach, hard-boiled eggs, bacon and onions. They are served here accompanied by rice with cashew nuts.March 18th 2013142 K5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.