Milk-Fed Veal Chop Wrapped in Young LeeksTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:291.5 kcal
Proteins:12.9 g
Fats:10.2 g
Carbohydrate:45.9 g
Fibers:6.3 g
Sugar:0 g
Cholesterol:47.4 mg
Sodium:46.4 mg
Calcium:233.3 mg
Energy:1711 kcal
Proteins:75.5 g
Fats:59.8 g
Carbohydrate:269.3 g
Fibers:36.7 g
Sugar:0.1 g
Cholesterol:277.9 mg
Sodium:272.6 mg
Calcium:1369.4 mg
SIMILAR RECIPES
Poached Veal Shanks with Spring Vegetables
Glazed loin of veal, jardinière of vegetables
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Veal Chops with Zucchini "Noodles"
Milk-Fed Veal Chop with Roasted and Grilled Lettuces
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
milk fed veal chop
8
spring leeks
1
egg
150
g
raw chicken breast
1
french shallot, chopped
salt and pepper
10
g
butter
50
g
dried morels
200
ml
veal stock
METHOD
- Trim the veal chop; brown it on both sides in a non-stick skillet, cooking it to medium-rare; let rest.
- Slice the veal chop in half to form 2 thinner chops.
- Blanch the leeks and cook them for a few minutes. Drain on a towel and let cool.
Making the stuffing
- Sauté the shallot and morels in butter.
- In a blender, purée the chicken breast with the egg and cream. Add the shallot and morels and blend again.
Finishing
- Separate the leek leaves and place them side by side to form two rectangles.
- Place a thin layer of the stuffing over each rectangle.
- Wrap each veal chop in leek leaves.
- Place the two wrapped chops in a buttered pan; pour on the veal jus and finish cooking in the oven or a steamer for about 8 minutes just before serving.
- Presentation: Cut into attractive slices and serve with the garnish of your choice.
..........
Photo : Marianne Paquin / Canetti Conseil. Styling : Marianne Paquin
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
A recipe from Jean-Charles Baron of the Maison Baron-Lefèvre in Nantes
