Savor these veal chops with butter and chicory. Amazing the transformation the crispy crust makes to this dish. Delicious.
INGREDIENT Serves 4
4 veal chops
100g of salted butter
1 teaspoon flat-leaf parsley finely chopped 1 t teaspoon roasted almonds ground down
1 teaspoon of shallots finely chopped
4 tablespoons of breadcrumbs
4 endives
50cl of juice orange
olive oil
Salt and pepper
METHOD
In a bowl add the butter mix in the parsley, the ground almonds and the shallot then set it aside.
Put the endives in a saucepan with the orange juice, top with water and cook over low heat for half an hour. Drain and cut in 2.
Reduce the liquid to 25 cl
Preheat the oven to 200°C.
In a frying pan, brown the veal chops for 2 minutes on each side then place them on a baking dish. Spread the butter evenly over the ribs, sprinkle with breadcrumbs and put in the oven for 5 minutes.
At the same time, fry the endives flat side down over fairly high heat in a little olive oil to brown them well.
Once the ribs are out of the oven, let them rest for 10 minutes then collect the cooking juices and mix with the chicory juices, keep warm.
All that’s left to do is prepare: a golden rib, 2 halves of endives and some juice…we put it in the hot oven for 2 minutes and all we have to do is enjoy!
Original Recipe Yves Camdeborde
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