Recipe: Veal Chop with Roquefort

Name: Veal Chop with Roquefort
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 Veal chops of approximately 180 g (6.25 oz); 50 g (1.75 oz) of roquefort; 10 cl (0.4 cup) of liquid cream (30%); 1 tablespoon of strong mustard; 30 g (1.1 oz) of chopped walnuts; 1 whole egg; butter and oil; salt and ground pepper

By chef patrick Asfaux 5/5 (6 reviews)

Prep 10 min

Cook 25 min

Total 35 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 Veal chops of approximately 180 g (6.25 oz)
50 g (1.75 oz) of roquefort
10 cl (0.4 cup) of liquid cream (30%)
1 tablespoon of strong mustard
30 g (1.1 oz) of chopped walnuts
1 whole egg
butter and oil
salt and ground pepper

Step-by-step directions

1 Preheat the oven to 180° (th 6)

2 Put in a mixing bowl the crushed roquefort, cream, egg, mustard. salt (lightly) and pepper then blend for 10 seconds and set aside.

3 In a frying pan or sauté pan melt 1 knob of butter with a few drops of oil. as soon as the color turns golden brown put your veal chops which you will roast for 5 minutes on each side without burning then place them on an oven-safe dish.

4 Pour and spread the roquefort cream over each chop, then sprinkle with chopped walnuts.

5 Put in the oven for cooking for 12 minutes
Serve in the center of the table with for example as a side dish a plate of tagliatelle with butter or buttered carrots with lemon cream or even a small gratin dauphinois.
If you want to make an original pairing I recommend serving this dish with a small glass of sauternes slightly chilled (a treat) !