Roast Veal Chops with Herb and Nut Crumble and Asparagus with Parmesan Recipe
Roast Veal Chops with Herb and Nut Crumble and Asparagus with Parmesan
Flavors of France
Total time: 1hr to 2hr

Prep. time: 45 minutes
Cooking time: 20 minutes

Difficulty: Easy
For 4 servings

- 4 Veal chops, about 320 g / 11 oz. each
- Reserve the veal trimmings
- 800 g (1 lb. 12 oz.) green Asparagus
- 60 g (2 oz.) coarsely grated Parmesan
- 120 g (4 oz.) butter
- 50 ml (3 tbsp.) olive oil
- 100 ml (6 tbsp.) peanut oil

Aromatic garnish
- 2 shallots, coarsely chopped
- 1/2 clove of garlic, coarsely chopped
- 20 g (2/3 oz.) tomato paste
- 100 ml (6 tbsp.) white wine
- 1 bouillon cube
- Salt and pepper

- 120 g (4 oz.) parmesan
- 60 g (2 oz.) Gruyère
- 60 g (2 oz.) dry bread crumbs
- 1/2 clove of garlic
- 5 basil leaves
- 2 sage leaves
- 30 g (1 oz.) pistachios
- 30 g (1 oz.) pine nuts
  1. In a high-sided skillet, brown the veal trimmings with the shallots, garlic, tomato and bouillon cube.
  2. Deglaze with white wine; add enough water to cover and simmer for 30 minutes.
  3. Strain the broth, whisk in a knob of butter, season and set aside.
  4. Peel the asparagus and cook it quickly in a little water with some olive oil, salt and pepper. Divide into 4 portions, cover with Parmesan and set aside.
  5. Place all the ingredients for the crumble in a food processor and process briefly until the ingredients are just coarsely chopped.
  6. Cook the veal chops in butter and peanut oil over high heat for only a few minutes. They should be browned on the outside but still rare in the center.
  7. Cover each chop with some of the crumble and place into a 200° C (400° F) oven until browned, about 15 minutes.
  8. Reheat the asparagus.
  9. Place the veal chops and asparagus on plates. Serve immediately with the jus on the side.
More recipe ideas

A recipe from Guy Guénégo of Le Mandalay restaurant
Photo and collaboration: VFC, France

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