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Here is a beautiful marriage between an exceptional Norman cheese, Pont-l'Evêque, and meat as fine as it is tender on the palate.
Ingredients for 4 persons
- 4 veal chops
- 30 g semi-salted butter
- 1 tbsp. oil soup
- 5 cl heavy cream (30% fat)
- 5 cl of white wine
- 1 tbsp. veal stock
- 80 g of Pont -’Evêque
- Salt pepper
Veal chops in Pont-l'Evêque
- In a frying pan, heat the oil and butter, just brown the veal chops on each side.
Season and place in an oven dish. Reserve. Degrease the cooking pan from the ribs, pour in the white wine, bring to the boil and add the veal stock. Bring to a boil again and incorporate the cream. Check the seasoning.
- Crust the Pont-l'Evêque, cut it into strips, place them on the veal chops. Place in the oven and cook until the surface browns. Remove from the oven, cut the ribs into slices, distribute among the plates along with the sauce.
This recipe can be served with mashed potatoes.
Photo: C. Herlédan