Recipe: Veal Chop with Cantaloupe Style

Name: Cote de veau a la cantalou
Prep time: 25 min
Cook time: 20 min
Total time: 105 min
Yield: 4 portions
Ingredients: 4 belles côtes de veau fermier filet de 200 g environ; 120 g de chair de potiron bien mur taillé en minuscules cubes (brunoise); 60 g de cantal entre 2 taillé en lamelles fines; 150 g de girolles du pays les pieds juste retirés; 100 g de beurre fermier; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.1/5 (11 reviews) Other dishes

Prep 25 min

Cook 20 min

Rest 1h

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

4 beautiful farm-raised veal chops fillet of approximately 200 g each
120 g of ripe pumpkin flesh cut into tiny cubes (brunoise)
60 g of cantal between 2 cut into thin slices
150 g of local chanterelle mushrooms with just the feet removed
100 g of farm butter
salt and ground pepper.

Step-by-step directions

1 In a large sauté pan put 50g of butter and a touch of oil, when it is hot, place your veal chops, salt and pepper then cook for 5 minutes turn them over season again then pour your pumpkin cubes around cook for another 5 minutes then pour 4cl of water turn off your heat and let rest for 15 minutes.

2 In a pan place the rest of your butter then sauté your chanterelle mushrooms for 3 to 4 minutes season them then turn off the heat and cover.

3 5 minutes before eating turn on the heat under the chops place on each your pumpkin cubes, lay on the chops slices of cantal then scatter the mushrooms over it.

4 Serve on very hot plates, the juice rendered by the chops around.

Cantal Potiron Côte de veau