1 Remove the bone from your veal chops, being careful not to leave too much meat on it, scrape them clean, then plunge the bones into boiling water for 5 minutes. Cool them, place them on paper towels, then set aside.
2 Take your bread crumbs, place them on a plate, pour the milk over them and take them when moist, squeezing them between your clean hands to remove all moisture (wringing out), then set aside.
3 In a small bowl, put your 2.1 oz (60 g) of fine creamed butter. Use your pepper mill, empty it of its pepper and place your coffee beans in it, grinding them over the butter. Then add salt, pepper and truffle pieces, mix with a whisk and place covered in the fridge (this will be the seasoning for your tagliatelle).
4 Grind the meat from your chops using a meat grinder (or by hand very finely) with your bread crumbs, then pour everything into a bowl. Add your 6.25 oz (180 g) of creamed butter, your chopped chives (or flat parsley), salt, pepper and grated nutmeg, then knead everything well to obtain a homogeneous stuffing.
5 On your work surface, arrange your 6 chop bones and distribute the stuffing on each one, pressing and sticking it along the bone to restore their original shape, that of « normal » veal chops. Place covered in the fridge for 30 minutes.
6 Cooking the « chops »: Melt the clarified butter with a drop of oil, then cook your chops in a fairly thick sauté pan for 15 minutes on each side (turn them with a cake spatula). They should be golden but not dry on both sides.
7 For the garnish: While the chops are cooking, bring salted water to boil, then add your fresh pasta. 1 minute after it comes back to a boil, drain it, then pour it into a fairly tall pan over heat. Then quickly toss it (roll it) in your mocha coffee and truffle butter.
8 On beautiful plates, serve your « veal chop » on one side with a thin slice of lemon on top and your rolled tagliatelle on the other. Lemon wedges in the center of the table (to squeeze a few drops over the veal chop) and prepare yourself for a truly memorable moment.
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