159 Veal Cutlets Yerex

Shallow-fried Meat-Basic Method

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    4

    Portions

Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Veal loin chops 4 4 4
Salt, white peppercorns To season To season To season
Clarified butter 2 tbsp. 2 tbsp. 30 grams
Heavy cream 10 tbsp. 5 fl. oz. 150 milliliters
Egg yolks 2 2 2
Chinese gooseberries 3 3 3
Cauliflower 1 small 1 small 1 small
Broccoli 1 bunch 1 bunch 1 bunch
Dry white wine ¼ cup 2 fl. oz. 60 milliliters
Lemon peel 1 lemon 1 lemon 1 lemon
Black grapes 20 20 20
Lemon juice 1 lemon 1 lemon 1 lemon
Butter 2 tbsp. 2 tbsp. 30 grams
Mint To garnish To garnish To garnish
Paprika To garnish To garnish To garnish

Method

Method of Preparation

  1. Trim chops.
  2. Combine cream with egg yolks.
  3. Peel and slice Chinese gooseberries ¼-inch thick.
  4. Chop mint.
  5. Finely slice lemon peel.
  6. Break up cauliflower and broccoli into small pieces.
  7. Measure dry white wine.

Method of Cookery

  1. Place broccoli and cauliflower in salted boiling water and cook 10 minutes. Drain and place the vegetables in an ovenproof dish. Place small pieces of butter on top and add a squeeze of lemon juice. Place under the broiler unit.
  2. Season chops and gently fry in clarified butter for about 6 minutes either side. Remove and keep warm.
  3. Place the Chinese gooseberries in a small saucepan (don’t add butter) and add squeeze of lemon juice and the grapes. Add lemon peel and cream and egg yolks—stir over a gentle heat until thickened.
  4. Deglaze pan (in which veal chops were cooked) with wine and add a little of the pan juices to the fruit in the cream.
  5. Pour sauce over chops and serve garnished with very finely chopped mint and a dusting of paprika. Pour a little of the pan juices over the vegetables and arrange around the chops.
  6. Serve accompanied by small new potatoes garnished with chopped mint.

Serving

Accompany with a full flowery Moselle.

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