Country Veal Chop with Vegetable Gratin

Credit: Didier Loire
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Step 1: Veal Chops

Trim the veal chops, exposing about 2 inches (4-5 cm) of the bone and scraping them clean. Make sure to leave the fat, which will flavor the meat while cooking. Truss the chops twice.

Heat some olive oil in a pan, and brown the chops on all sides, turning the meat frequently. When the veal is about halfway cooked, add the veal trimmings, the butter and the whole, unpeeled garlic and caramelize.

Remove the chops once they have reached the desired doneness. Allow to rest on a rack, turning occasionally so that they retain their juices.

Lightly skim the fat from the pot. Caramelize the remaining fond, then deglaze with the stock. Reduce the stock and add the veal jus.

Step 2: Vegetable Gratin

Heat the olive oil in a pan and add the scallions, carrots and potatoes. Sauté until browned. Add the garlic and season with fleur de sel. Cook together for a few minutes, until the garlic is fragrant. Cover with the stock and bake in a 390°F (200°C) oven without browning.

When cooked, the juices should be reduced and the vegetables should be tender. Add the blanched snow peas, gently stir and season to taste as needed.

Transfer the vegetables to a casserole dish. Sprinkle with parmesan and season with freshly ground pepper. Brown slightly under the broiler.

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

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