Roast Country Veal Chops with Spinach

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 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. Once the sauce has become nice and thick, strain through a chinois and season to taste.

Step 2: Spinach

Make a roux: melt 1 ounce (30 g) of butter in a sauté pan, add the flour and cook over a very low heat, then cool completely.

Bring the milk to a boil and add it to the roux. Whisk constantly to make a bechamel sauce. Add the cream and the mascarpone, remove from the heat and add the truffle juice. Strain the sauce through a fine-meshed chinois.

Remove the stalks from the spinach leaves, being careful not to tear them, and wash and dry the spinach.

Melt the remainder of the butter in a hot sauté pan. Once it is browned, wilt the spinach. Spear a peeled whole garlic clove on the end of a fork, and use this fork to stir the spinach. Season with salt.

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

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