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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).

74 K 4.7/5 (7 reviews)

2 hours 30 min. difficulté

Easy

13.00 €

2 people

14 Ingredients

Last modified on: November 18^th 2015

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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 to the quantities for:

1 people 2 people 4 people 6 people

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Times for this recipe

Preparation: 1 hour 20 min.

Cooking: 1 hour 10 min.

All in all: 2 hours 30 min.

When should you start or finish this recipe?

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.

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.

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.

Stage 4

Once all the vegetables have been cooked and drained, mix them in a bowl.

Set aside.

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.

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).

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.

Stage 11

Heat the serving plate, lay the meat in the centre and arrange the vegetables all around.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, Milk

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)

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