Recipe: Veal Chop Sautéed Mentonnaise Style

1 In a large saucepan (sauté pan) pour your carrot whistles, a knob of butter, a little lemon juice, a little salt, 1 piece of sugar then add water to cover and cook gently (20 to 25 minutes).

2 On the other hand, in a large sauté pan melt a nice knob of butter and a little oil then when the color is almost golden place your seasoned veal chops (salt and pepper), cook 5 minutes then turn them over, place your candied lemon dice on top, let cook another 5 minutes then remove from heat and cover them, this way they will "rest" for 15 minutes.

3 Then remove your chops to a dish, place in an oven preheated to 80° and cover them, in this sauté pan where the juices and drippings of the chops remain, pour your cream and the juice from the drained carrots, let reduce by half then pour in your carrot whistles, bind them in this cream, add a little lemon juice and sprinkle with thyme flowers.