Veal Chops with Watercress

Name: Veal Chops with Watercress (Côtes de veau cressonnière)
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; 4 veal chops of 180 g (6¼ oz) each, cut from between the second and fifth rib; 300 g (10½ oz) watercress; 60 g (2 oz) butter; 250 ml (scant half pint) double cream; 1 shallot, finely chopped; salt, freshly-ground pepper; juice of ½ lemon

Côtes de veau cressonnière

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

4 veal chops of 180 g (6¼ oz) each, cut from between the second and fifth rib
60

Europe
France
Main course
Gluten-free

Method

Remove the leaves from the watercress one by one, wash and drain them and set 24 of the leaves aside.
Take a tinned copper sauté pan or, failing that, a frying-pan, of the right size so that the four chops fit neatly beside each other without any spaces in between. Heat it, put in the butter and, when it is a hazelnut brown, put in the chops seasoned with salt