Recipe: Veal Chop with Vacherin, Hazelnuts and Chanterelles

Name: Veal Chop with Vacherin, Hazelnuts and Chanterelles
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 4 servings
Ingredients: 4 beautiful farm-raised veal chops of approximately 190 g (6.75 oz) each (preferably raised by the mother if you can find them); 150 g (5.25 oz) of Vacherin Mont D'or (from late August onwards) divided into 4 large spoonfuls; 150 g (5.25 oz) of local chanterelle mushrooms with stems removed and quickly cleaned; 50 g (1.75 oz) of crushed hazelnuts quickly toasted in a pan; 80 g (2.8 oz) of semi-salted butter; a splash of rapeseed oil; 1/2 juice of untreated yellow lemon; salt and freshly ground pepper

By chef patrick Asfaux 4.3/5 (13 reviews) · 🍳 24 made it

Prep 30 min

Cook 25 min

Rest 1h

Total 1h55

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 beautiful farm-raised veal chops of approximately 190 g (6.75 oz) each (preferably raised by the mother if you can find them)
150 g (5.25 oz) of Vacherin Mont D'or (from late August onwards) divided into 4 large spoonfuls
150 g (5.25 oz) of local chanterelle mushrooms with stems removed and quickly cleaned
50 g (1.75 oz) of crushed hazelnuts quickly toasted in a pan
80 g (2.8 oz) of semi-salted butter
a splash of rapeseed oil
1/2 juice of untreated yellow lemon
salt and freshly ground pepper

Step-by-step directions

1 hour before eating.

1 In a sauté pan pour 40g (1.4 oz) of butter and a splash of oil, then when the mixture becomes foamy, place the 4 veal chops, salt and pepper them, cook 4 minutes on each side, baste with a little lemon juice, remove from heat, cover and let rest.

2 In a pan pour the remaining butter and a splash of oil, then sauté your chanterelles for a few minutes, season them, remove from heat and cover.

3 5 minutes before eating, turn the heat back on under the chops and mushrooms, then place a beautiful spoonful of Mont D'or on each chop, then sprinkle your crushed hazelnuts and finally top with the chanterelles.
Serve on very hot plates with the cooking juices from the chops (lightly lemoned) around them.