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).
84 K 4.7/5 (7 reviews)
2 hours 30 min.
Easy
13.00 €
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
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 1 hour 10 min.
All in all: 2 hours 30 min.
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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 €
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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: Escalope of veal in a cream sauce, Sliced veal with leeks and mushrooms, Sausagemeat, Blanquette of veal, Veal with mushrooms and green asparagus, ... See them all 9
Carrot
Like these other recipes: Vegetable rosette tart, How to prepare carrots, Roast beef "like they do it in Santa Fe", Coleslaw, Turban of sole with langoustines, ... See them all 70
Broccoli
Like these other recipes: Broccoli savoury custard, Sautéed Green Vegetables in pan, Sliced chicken with mushrooms and broccoli, Light Broccoli Soup, Quartet of brassicas with cream , ... See them all 11
Turnips
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Langoustine gratin, Chorba, Turnip leaf pesto, Winter vegetable soup, ... See them all 36
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