Milk-Fed Veal Chop with Roasted and Grilled LettucesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes + 2 hours waiting time
Cooking time: About 2 hours
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
per portion
Energy:87.2 kcal
Proteins:5.3 g
Fats:5.2 g
Carbohydrate:4.8 g
Fibers:0.8 g
Sugar:1.4 g
Cholesterol:23.3 mg
Sodium:85.3 mg
Calcium:17.9 mg
Energy:1877 kcal
Proteins:113.3 g
Fats:112.7 g
Carbohydrate:104.1 g
Fibers:16.8 g
Sugar:30 g
Cholesterol:501.4 mg
Sodium:1836.2 mg
Calcium:385.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
400
g
veal chops
300
ml
white veal stock
12
new pearl onions
8
cloves of new garlic, unpeeled
80
g
butter
50
ml
olive oil
**Garnish
150
ml
veal jus
800
g
potatoes
50
ml
olive oil
100
g
butter
300
ml
chicken stock
50
g
heavy cream
4
young heads of lettuce
2
small radicchio
2
heads of romaine lettuce
2
heads of red leaf lettuce
50
g
carrot
50
g
white onion
50
g
celery
80
g
white mushrooms, cleaned
50
g
bacon
2000
ml
white chicken stock
balsamic vinegar
olive oil
METHOD
Preparing and cooking the veal chops
- Trim the veal chops, remove all meat from the top 4-5 cm (2") of the bones and scrape clean. Trim the edges of the chops if necessary, being careful not to remove all the fat since it flavors the meat as it cooks. Tie the chops with two rounds of string.
- Begin cooking in a cast iron Dutch oven by browning the chops on all sides in olive oil. Half-way through the cooking, add the veal trimmings, butter, new onions and garlic and finish cooking over low heat.
- Let the meat rest in a warm place and remove some of the fat from the pan.
- Deglaze with the white stock, reduce until the liquid has evaporated, detaching all the browned juices from the bottom, then add the veal stock and simmer over very low heat for 40 minutes. At the end of the cooking time, strain the liquid, reserving the onions and garlic.
- Peel the potatoes, slice them and even out the edges with a knife.
- Brown the potatoes in a sauté pan with a little olive oil, then braise in the oven with 200 ml (3/4 cup) chicken stock and 50 g (3 tbsp.) butter, basting frequently. Once you remove them from the oven, spread the cream over them and glaze them under a broiler or salamander.
- Remove the earthy ends of the lettuces, place them into a sink filled with cold water and rinse several times; dry on a towel.
- Cut the romaine into thick slices, blanch in boiling water, drain and grill with a little olive oil. Season with fleur de sel and freshly ground pepper.
- Cut the red leaf lettuces in half, cook them briefly in olive oil and season.
- Immerse the leaf lettuce for 1 minute in boiling white stock, then drain.
- Cut the carrot, onion, celery and mushroom into small dice. Sweat these vegetables in a sauté pan in a little olive oil, add the bacon, arrange the lettuces on top and pour in 100 ml (6 tbsp.) chicken stock. Add 50 g (3 tbsp.) butter and braise in the oven, basting the lettuces and vegetables with the cooking liquid so as to glaze them.
- Slice the radicchio, season with balsamic vinegar, olive oil, salt and freshly ground pepper. Arrange the lettuces attractively on plates, add the diced vegetables and veal chops and surround with a ribbon of veal jus. Serve the potatoes separately in a small pan.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Shiraz
