Recipe: Veal Chop Farmhouse with Preserved Lemons and Olives

Name: Côte de veau fermier citrons confits et olives
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

Small Ré apples candied with peppers.Hello to all of you.

I have explained to you several times the origins of the Lemon but today since we are in full season, I will tell you a little about one of our national sources of pride that I mentioned.

Our beautiful lemons from Menton.Just a little history.

Already we find traces of it in the 17th century, at the time patrimony of the Principality of Monaco.
Besides, Prince Louis 1st appointed a magistrate to legislate on it by managing the harvesting and sale.
At that time, "Citrus farming" was already the largest economic activity in Menton, imagine we are talking about 9 to 10,000 tons produced per year.
Except that from the second half of the 19th century came terrible plagues such as "Mal Secco" followed by the terrible frost of 1956 which decimated most of the plantations.
Now we harvest about 50 tons of this magnificent lemon.
Besides, to obtain the IGP appellation, the specifications are as follows I quote.
1) This lemon must be grown in the orchards in the municipalities of Menton, Roquebrune Cap Martin, Castellar, and Gorbio.
2) The lemon trees must be spaced at least 4 meters apart.
3) The fruits must ripen on the tree, then picked by hand and undergo no treatment after harvest.
It is only after passing through

Step-by-step directions

1- In a thick skillet, melt a large knob of butter, when it begins to brown place your salted and peppered veal chops with a little thyme flowers, surround them with small onions, then cook gently 6 minutes on each side then pour your lemon juice and 10cl of water or veal stock, resalt a little and pepper around just bring to a boil then turn off the heat and cover with the most airtight lid possible.

2- In a saucepan place your apples just wiped add thyme and 2 bay leaves, salt with coarse salt or cook plain in sea water then moisten with water so as to cover them cook gently, they will be cooked when you can insert the tip of a knife into them (15 to 20 minutes).

3- Drain them, then when you can incise them to insert your pepper strips it is then that in a small casserole you will roast them in a little olive oil and a knob of butter 1/2 salt, salt, cover and turn off your heat.
There you are 10 minutes away from eating, heat your veal chops remove them and keep them warm, reduce the sauce by half add preserved lemons and olives, test the seasoning, at the same time heat your apples.
Plating: On very hot plates the veal chops in the center the apples arranged around and the boiling sauce with onions, lemons and olives distributed on them.

Olives Citrons confits Economique