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).
32,1254.7/5 for 7 ratings
Grade this recipe: Last modified on: November 18th 2015
For 2 people, you will need:
- 0
150 g carrot - 1
150 g turnip - 2
150 g Brussels sprouts - 3
150 g romanesco - 4
150 g broccoli - 5
150 g green cabbage - 6
600 g veal - 7
50 g Clarified butter - 8
1 garlic clove - 9
1 bayleaf - 10
1 sprig thyme - 11
1 sprig rosemary - 12
salt - 13
pepper - Total weight: 1,561 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 17 min. | 1 hour 10 min. | 2 hours 27 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered with plastic film.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,698 Kcal or 7,109 Kj | 132 gr | 47 gr | 109 gr |
| 85 % | 51 % | 4 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 109 Kcal or 456 Kj | 8 gr | 3 gr | 7 gr |
| 5 % | 3 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 849 Kcal or 3,555 Kj | 66 gr | 24 gr | 54 gr |
| 42 % | 25 % | 2 % | 8 % |
How much will it cost?
- For 2 people : 12.97 €
- Per person : 6.49 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Veal : You can check-out other recipes which use it, like for example: Blanquette of veal, Spring veal sauté , Sausagemeat, Paté en croute (terrine in a pie crust), Escalope of veal in a cream sauce, ... All |
 | Romanesco: You can get more informations, or check-out other recipes which use it, for example: How to prepare romanesco, Sautéed Green Vegetables, Quartet of brassicas with cream , Pork chops with a duo of brassicas, ... All |
| Carrot: You can get more informations, or check-out other recipes which use it, for example: Loin of pork with herbs and julienne vegetables , Couscous, Turban of sole with langoustines, Cured Pork Belly With Lentils, Winegrowers' sausage casserole, ... All |
| Broccoli: You can check-out other recipes which use it, like for example: Warm broccoli and Tuna Salad, Broccoli savoury custard, Two-cheese vegetable gratin, Sautéd broccoli with ham, Sautéed Green Vegetables, ... All |
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