Veal Chops with Shallot Butter


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With your GOOD blood test results. That’s right, I have no cholesterol!


  • 3 thick veal chops


For the butter, peel and finely chop the garlic and French shallots. Snip the chives into small sections. Using a fork, work the butter until it is soft and incorporate the garlic, pepper, French shallots and chives. Keep the butter at room temperature.

Cook the veal chops over high heat for 10–15 minutes (according to thickness and how you like it cooked).

Spread generously wit