Côtes de Veau à ma Façon

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 thick veal chops
  • salt and freshly ground black pepper
  • flour
  • butter
  • 1


Season chops generously with salt and freshly ground black pepper. Dust with flour on both sides. Heat 3 tablespoons butter and the oil in a heatproof gratin dish just large enough to hold chops, and brown them on both sides. When browned, coat chops with a thick pommade made of breadc