Recipe: Veal Chop Sautéed Mentonnaise Style

Name: Veal Chop Sautéed Mentonnaise Style
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: Veal Chop Sautéed Mentonnaise Style for 4 people:; 4 beautiful veal chops of approximately 180 g (6.25 oz) each; 400 g (14 oz) of new carrots peeled and cut into 5 to 6 cm whistles; 40 g (1.4 oz) of candied lemon dice (Menton if possible); 30 cl (1.25 cups) of liquid cream; 1 lemon juice; a little fresh lemon thyme flowers (if possible); 10 g (0.4 oz) of crushed pink peppercorns (Madagascar if possible); butter, peanut oil; salt and freshly ground pepper

By chef patrick Asfaux 5/5 (2 reviews)

Prep 20 min

Cook 40 min

Total 1h

Servings 4 serv.

Tender new carrot whistles in cream and lemon thyme, crushed pink peppercorns

Ingredients for 4 servings

Adjust for

servings

Veal Chop Sautéed Mentonnaise Style for 4 people:
4 beautiful veal chops of approximately 180 g (6.25 oz) each
400 g (14 oz) of new carrots peeled and cut into 5 to 6 cm whistles
40 g (1.4 oz) of candied lemon dice (Menton if possible)
30 cl (1.25 cups) of liquid cream
1 lemon juice
a little fresh lemon thyme flowers (if possible)
10 g (0.4 oz) of crushed pink peppercorns (Madagascar if possible)
butter, peanut oil
salt and freshly ground pepper

Step-by-step directions

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.