Veal chop with honeyed vegetables (à la Nantais)
2 person main dish – 30 minutes
Ingredients for the veal:
2 veal chops (or 200 grams of escalope cur in two)
10 grams butter
1 tablespoon of olive oil
Ingredients for the vegetables:
1 shallot, peeled and finely chopped
2 carrots, peeled and cut into small dice
1 clove garlic, peeled and crushed
Bouquet garni
Salt and pepper
10 millilitres of fine de Breton (or brandy/cognac)
Ingredients for the honey sauce:
1 tablespoon liquid honey
The juice of half a lemon
50 millilitres dry cider or dry white wine
50 millilitres fine de Bretagne (or brandy/cognac)
50 millilitres apple juice
For finishing:
1 tablespoon finely chopped parsley
1 teaspoons cornflour
Preparation:
In a large covered frying pan, heat the oil and butter.
Brown the veal on all sides. Add the vegetables and bouquet garni. Season.
Pour in the liqueur and set light to it.
Cover and cook 5 minutes.
Mix all the ingredients for the honey sauce and pour over the veal.
Add the parsley and cook for 10 minutes over middle heat.
Take out the veal and vegetables and place on individual plates.
Add cornflour to the liquid in the pan and stir until it thickens.
Pour over the meat and vegetables.
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