Les Côtelettes de Veau Farcies

Name: Les Côtelettes de Veau Farcies (Veal chops with a savoury garnish)
Yield: Serves 4
Cuisine: French
Ingredients: salt, pepper; 4 slices fresh or salt belly of pork, chopped; 4 trimmed veal chops; 1 tablespoon red wine vinegar; a little oil or goose fat; 1 large clove garlic, chopped; 4 tablespoons chopped parsley; 4–6 shallots, chopped

Veal chops with a savoury garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Veal lends itself very well to roasting on a spit or over a wood fire. Veal chops with a ‘stuffing’ of traditional flavourings are transformed into something with Sud-Ouest written all over them.

Ingredients

4 trimmed veal chops
salt, pepper
4 slices fresh or salt belly of pork

Europe
France
Main course
Gluten-free
Mediterranean

Method

Ideally the veal chops should be grilled over an open wood fire or over charcoal to produce the authentic flavour. If this is not possible, sauter them.

Mix together the pork, shallots, parsley and garlic so that you have a fine stuffing or farce. Season the chops after painting them with oil or goose fat, then put them to cook. While the first sides are being done, put the fa