Veal Chops

From the one star french chef Patrick Asfaux

asfaux Veal 0 Comments

Prepare time : 15 minutes
Cooking time : 35 minutes
Total time : 50 minutes

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

6 Thick veal chops of 200g each.
200 ml double cream
100 ml of reduced veal stock
250g button mushrooms
2 shallots, finely chopped
50 ml calvados (apple brandy)
few sprigs of chives
a nob of butter
some vegetable oil
3 apples, peeled, cored and quatered
butter
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.