Milk-Fed Veal Chop Wrapped in Young Leeks Recipe
Milk-Fed Veal Chop Wrapped in Young Leeks
Flavors of the Loire Valley
Total time: 15 to 30 minutes

Prep. time: 20 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

A recipe from Jean-Charles Baron of the Maison Baron-Lefèvre in Nantes

For 4 servings

- Milk-fed Veal chop
- 8 spring Leeks
- 1 egg
- 500 ml (2 cups) crème fraîche
- 150 g (5 oz.) raw chicken breast
- 1 French shallot, chopped
- Salt and pepper
- 10 g (2 tsp.) butter
- 50 g (2 oz.) dried Morels
- 200 ml (3/4 cup) veal stock
  1. Trim the veal chop; brown it on both sides in a non-stick skillet, cooking it to medium-rare; let rest.
  2. Slice the veal chop in half to form 2 thinner chops.
  3. Blanch the leeks and cook them for a few minutes. Drain on a towel and let cool.

Making the stuffing

  1. Sauté the shallot and morels in butter.
  2. In a blender, purée the chicken breast with the egg and cream. Add the shallot and morels and blend again.


  1. Separate the leek leaves and place them side by side to form two rectangles.
  2. Place a thin layer of the stuffing over each rectangle.
  3. Wrap each veal chop in leek leaves.
  4. Place the two wrapped chops in a buttered pan; pour on the veal jus and finish cooking in the oven or a steamer for about 8 minutes just before serving.
  5. Presentation: Cut into attractive slices and serve with the garnish of your choice.
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Photo : Marianne Paquin / Canetti Conseil -Styling : Marianne Paquin

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