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Veal Chops

Une recette du chef étoilé Patrick Asfaux Veal Chops
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5.0/5 (5 votes)

Prepare time :
Cooking time :
Total time :

This old traditional French recipe has become out of fashion in French restaurant or at family dinner. I do not understant why, as it is a very simple and delicious recipe.

Recipe for 6 people

  1. 6 Thick veal chops of 200g each.
  2. 200 ml double cream
  3. 100 ml of reduced veal stock
  4. 250g button mushrooms
  5. 2 shallots, finely chopped
  6. 50 ml calvados (apple brandy)
  7. few sprigs of chives
  8. a nob of butter
  9. some vegetable oil
  10. 3 apples, peeled, cored and quatered
  11. butter
  12. salt and freshly ground pepper

Progression

1) In cast iron pot, cook your chops for five minutes on each side in some butter and a tiny bit of vegetable oil. Then, set them aside.
2) In the same pot, gently cook the shallots for a minute or two. Then, add the calvados, about a minute later add the cream and the veal stock and finaly the finely sliced mushrooms.
3) Allow to cook for about 3 minutes and put your chops back into your pot. Season well and let them cook for another ten minutes on a medium heat.
4) Meanwhile, sauté your quaters of apple with a bit of butter in a non-stick pan. Season well. Set aside in a hot place.

Arrangements:
Place a veal chop in the center of a large plate. Coat it with a bit of sauce. Place few pieces of apples on the side and finish with a sprinkle of finely chopped chives.

Enjoy your veal chops "Normande" with a nice glass of cider.
Accord mets vin
Que boire avec un(e) Veal Chops :

Voici une liste non exhaustive de vins que nous vous conseillons pour accompagner cette recette :

                                                  

 


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