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Recipe : ** Cotes De Veau Flambes (Flamed Veal Chops)

Cotes De Veau Flambes (Flamed Veal Chops)
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
Veal, Veal, Veal chops

Recipe's Ingredients

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  • 4 tablespoons of veal stock
  • 2 tablespoons of parsley
  • 6 veal chops
  • olive oil
  • lemon juice and parsley
  • 400 g of mushrooms
  • 30 ml brandy or whisky

  • Recipe preparation steps

  • 1
    Beat together one egg yolk with half a tablespoonful of evaporated skim milk.Slice 375 g of mushrooms.
  • 2
    Measure out 30 ml of brandy or whisky.Juice half a lemon.
  • 3
    Have ready about 4 tablespoons of veal stock.
  • 4
    Chop 2 tablespoons of parsley.
  • 5
    Trim any fat From 6 veal chops and rub it over a large non-stick pan with a lid.
  • 6
    If there is no fat, brush on a little olive oil.
  • 7
    Heat the pan and brown the chops on both sides, then add the stock.
  • 8
    Meanwhile heat the cognac in a small saucepan, ignite it and pour it over the chops.
  • 9
    Add the mushrooms, season with salt and pepper and cover.
  • 10
    Cook just until the mushrooms have exuded their juices.
  • 11
    Remove the chops to a warm serving dish.Reduce the cooking juices a little, then add a spoonful or two of the juices to the egg yolk mixture, stirring.
  • 12
    Remove the frying pan from the heat and tip the egg yolk mixture into it, stirring.
  • 13
    Return the pan to a very gentle heat and stir until the sauce thickens.
  • 14
    It must not boil or it will curdle.
  • 15
    Add a dash of lemon juice and parsley, correct seasoning and spoon sauce over the chops.
  • 16
    Larousse advises serving the chops with any dish of zucchini.
  • Ready !