Recipe: Veal Chop Pojarski

1 Remove the bone from your chops, trying not to leave too much meat on it. Scrape them clean, then plunge your bones into boiling water for 5 minutes. Refresh them, place them on paper towels, then set aside.

2 Take your breadcrumbs, place them on a dish, pour your milk over them and take them when moistened between your clean hands, squeeze to remove all the moisture (draining), then set aside.

3 In a small bowl, place your 60 g of fine softened butter. Use your pepper mill, empty it of its pepper and place your coffee beans in it, which you will grind over the butter. Then add the salt, pepper and truffle pieces, mix with a whisk and put covered in the fridge (this will be the seasoning for your tagliatelle).

4 Pass the meat from your chops through a meat grinder (or by hand very finely) with your breadcrumbs, then pour everything into a bowl. Add your 180 g of softened butter, your chopped chives (or parsley), salt, pepper and nutmeg, then knead everything well to obtain a homogeneous stuffing.

5 On your work surface, arrange your 6 chop bones and distribute your stuffing on each one, pressing and sticking it along them to restore their original shapes, that is to say that of « normal » veal chops. Put in the fridge covered 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 spatula). They should be golden but not dry on both sides.

7 The garnish: While cooking, bring salted water to a boil, then add your fresh pasta. 1 minute after boiling, drain them, then pour them into a fairly high pan over the heat. Then quickly mix them (roll them) in your coffee and truffle butter.

8 On beautiful plates, serve your « veal chop » on one side with a small lemon slice on top and your rolled tagliatelle on the other. Place the lemon wedges in the middle of the table (to squeeze a few drops over the veal chop) and prepare yourself for a great tasting moment.