Veal chops with Chablis en cocotte

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A cocotte is a round or oval cooking pan with two handles and a tight-fitting cover that was traditionally used to cook slow-cooking dishes. Now ‘en cocotte’ refers to braised dishes in which the meat is first browned and then cooked in a liquid at a low simmer either in the oven or on the stove top.


  • 4 veal chops, about 200 g (6 ½ oz) each
  • 60 g (2 oz) unsalted butter


  • Season the veal chops with salt and pepper. In a large frying pan over medium heat, melt two thirds of the butter and brown the veal for 2-3 minutes on both sides. Once browned, transfer the chops to a plate. Add the trimmings to the pan and brown, then return the veal chops to the pan. Cover, reduce the heat and cook slowly for 4 minutes on each side. Transfer the chops an