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Recipe - Veal Chops


Ask your butcher to cut chops of minimum 4 to 5 cm. Thin chops dry out when ready. You can better make 1 piece for 2 people than thin pieces.

Prepare 400 grams per person (included the bone).

You can choose between a rib cutlet and a fillet cutlet.

The rib cutlet in cattle is also called "Cote à los", this is the piece with the bone (rib) on the side of the meat.

The fillet cutlet is the cutlet with on the one side of the leg, a piece of thin loin (contre fillet), and on the other hand filet, in the cow also known as the T-bone steak (leg in the shape of a T).

The preparation remains the same.

It is important that we keep the meat juicy. Please remove the meat from the refrigerator a half an hour in advance.

Color the meat in a pan with 50/50 butter and oil (olive oil). We let the butter melt in the pan, add the olive oil and when all becomes light yellow, we put the meat in it. Note that the fat temperature remains slightly and remains hissing.

Fry each side about 3 minutes per side. Do not turn the piece of meat back on a baked side.

The oven should be preheated to 200 °. The meat we put in a roasting pan and let it roast 12 to 15 minutes. Remove the meat from the oven and place on a wooden cutting board, cover with foil and let rest 8 minutes.

The heat thus spreads to the inside of the meat.

Veal has a delicate flavor and texture, it fits fine garnish; season tied vegetables such as asparagus, young peas, young beans and carrots, and cauliflower.

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