Veal Chops with Brussels Sprouts and Potato Mash

This is such an insanely delicious meal for both midweek dinners or weekend dinner parties!

3rd June 2016

Recipe by Andrew

Photography & Words by Sophie

After a bit of a hiatus, I am really excited to be sharing this absolutely delicious recipe today! Dad & I cooked this back in April (crazy how fast this year is going!) while the weather was still pretty summery. We said this recipe would be pure perfection on those chilly cosy winter nights. Now that it’s become real winter in the past week (it’s currently pouring with rain and I’m sipping on a glass of red wine & eating some perfectly room-temperature-ed brie cheese….i.e I’m currently indulging in the most perfect Friday night ever) these are the kind of recipes both Dad & I are craving to cook & consume! Enjoy :)

Veal Chops with Brussels Sprouts and Potato Mash This is such an insanely delicious meal for both midweek dinners or weekend dinner parties! Serves 4 https://www.whattocook.com.au/wp-content/uploads/2016/06/Veal-Cutlets-What-To-Cook-44-1400x784.jpg Ingredients: 4 veal chops, at room temperature & seasoned with sea salt 30ml olive oil 4 rashes streaky bacon, diced 50g butter 1 leek, sliced 2 cups brussels sprouts, quartered 3 large carrots cubed, blanched Sea salt and pepper 1/3 cup chervil, leaves picked, to garnish Potato mash, to serve Instructions:
  1. Pre-heat a griddle pan over high heat (for the chops). Meanwhile, heat 30ml olive oil in a large fry pan over a medium heat. Add the bacon and cook until crispy then remove and set aside.

  2. In the same pan, add 50g butter. When the butter is foaming, add the leek and saute for a couple minutes. Add the brussels sprouts and saute, stirring occasionally, until the sprouts are golden (about 6-10 minutes). Add in the crispy bacon. Stir to combine then, set aside and keep warm.

  3. Prepare the mash by following our recipe in the basic section.

    Meanwhile, add the veal chops onto the pre-heated griddle for 5 minutes. Turn over and cook for another 5 minutes. Remove the chops and rest, covered loosely with foil for 5 minutes.

  4. Add the blanched carrots to the brussels sprouts & bacon mixture. Combine and gently warm, then check seasoning.

    Serve the chops with the brussels sprouts & potato mash. Garnish with chervil and enjoy.

Step-by-Step

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Serves: 4

Time: 40 Minutes

Ingredients

4 veal chops, at room temperature & seasoned with sea salt

30ml olive oil
4 rashes streaky bacon, diced
50g butter
1 leek, sliced
2 cups brussels sprouts, quartered
3 large carrots cubed, blanched
Sea salt and pepper
1/3 cup chervil, leaves picked, to garnish
Potato mash, to serve


Method

  1. Pre-heat a griddle pan over high heat (for the chops). Meanwhile, heat 30ml olive oil in a large fry pan over a medium heat. Add the bacon and cook until crispy then remove and set aside.

  2. In the same pan, add 50g butter. When the butter is foaming, add the leek and saute for a couple minutes. Add the brussels sprouts and saute, stirring occasionally, until the sprouts are golden (about 6-10 minutes). Add in the crispy bacon. Stir to combine then, set aside and keep warm.

  3. Prepare the mash by following our recipe in the basic section.

    Meanwhile, add the veal chops onto the pre-heated griddle for 5 minutes. Turn over and cook for another 5 minutes. Remove the chops and rest, covered loosely with foil for 5 minutes.

  4. Add the blanched carrots to the brussels sprouts & bacon mixture. Combine and gently warm, then check seasoning.

    Serve the chops with the brussels sprouts & potato mash. Garnish with chervil and enjoy.

 
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