Alain Chapel’s Country Veal Chops with Roasted and Grilled Lettuce and Tender Potatoes

Credit: Didier Loire
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Step 1: Veal Chops

Trim the veal chops, exposing 1 1/2-2 inches (4-5 cm) of the bone, and scraping them clean. Trim each side if necessary, making sure not to remove the fat, which will flavor the meat while cooking. Secure the chops by trussing twice.

Begin cooking in a cast iron pot, browning all sides in olive oil. Halfway through cooking, add the veal trimmings, butter, pearl onions, and garlic, finishing over a low heat.

Let the meat sit in a warm place, and skim off some of the fat from the pot. Deglaze with the light stock, reduce completely, and bring up the fond from the bottom of the pot.

Add the veal jus, and stew over a very low heat for 40 minutes. Once cooked, strain and set the garlic and pearl onions aside.

Step 2: Lettuce and Potatoes

Peel, slice, and trim the potatoes with a knife.

Brown the potato slices in a sauté pan with a drizzle of olive oil, then braise in the oven with 1 cup (20 cl) of chicken consommé and 1 3/4 ounces (50 g) of butter. Glaze by basting frequently.

When they have finished cooking, spread cream on the slices and glaze under a salamander.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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