This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
83 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.
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: Paté en croute (terrine in a pie crust), Sliced veal with leeks and mushrooms, Veal with mushrooms and green asparagus, Escalope of veal in a cream sauce, Veal Marengo, ... See them all 9
Brussels sprouts
Like these other recipes: Roast Brussels sprouts with sage and lemon, Brussels sprouts à la Lombarde, How to prepare Brussels sprouts, Brussels sprouts with thyme cream, Winter vegetable soup, ... See them all 17
Romanesco
You can get more informations, or check-out other recipes which use it, for example: Quartet of brassicas with cream , Pork chops with a duo of brassicas, Sautéed Green Vegetables in pan, How to prepare romanesco, ... See them all 4
Carrot
Like these other recipes: Macédoine of vegetables, Two-stage beef chuck , How to slow cook meat, Beef braised in reduced red wine, Vegetable rosette tart, ... See them all 70
Other recipes you may also like
Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine. May 15th 2011205 K4.9 2 hours 9 min.
Warm chicken salad
This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm. June 24th 2012137 K4.2 30 min.
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto. December 30th 2019120 K3.9 60 min.
Little lemon biscuits
These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone". September 14th 201493 K5 1 hour 45 min.
Flognarde
Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since medieval times. December 30th 201999 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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.