Veal chops with Chablis en cocotte

Name: Veal chops with Chablis en cocotte
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 300 g (10 oz) veal trimmings or bones, finely chopped (ask the butcher); bouquet garni; 1 carrot, finely diced; 1 small onion, finely chopped; 70 g (2 ¼ oz) slab bacon, finely diced; 60 g (2 oz) unsalted butter; 1 tablespoon chopped fresh parsley; 4 veal chops, about 200 g (6 ½ oz) each; 250 ml (8 fl oz) Chablis wine; 1 turnip, finely diced

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Casseroles

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.

Ingredients

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

Main course
Gluten-free

Method

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