Recipe: Veal Chop Sautéed Mentonnaise Style

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.

4- On pretty hot plates arrange your veal chops, sprinkle a little pink peppercorns on top then serve separately your carrot whistles with a little of their cream which will serve as an accompanying sauce for your sautéed chop.
The pairing: veal, lemon, tender carrots and thyme gives all its nobility to this recipe despite being very simple to prepare.
Pentecost Veal
This tradition is in no way a way of celebrating a religious holiday.
Indeed, since calves are often born at the end of winter, they are ready after 3 to 4 months, so they are good when spring arrives and summer begins to appear.
It was in 1998 that the butchers' union launched this idea to boost the consumption of said veal.
Moreover, long ago there was a saying:
"At Pentecost the veal loses a rib" meaning that arriving in great numbers on