Free-range veal chop on the griddle
Ingredients (serves 4)
- 4 large veal chops of about 180 g each
- ½ reblochon (preferably farmhouse)
- 2 firm apples (Boskoop or Reine des reinettes)
- 4 thin slices of Grisons meat (or pancetta)
- 30 g of salted butter
- A few drops of lemon juice
- Salt and freshly ground pepper
Griddle preparation
1. Prepare the ingredients
Peel the apples, core them, then cut them into wedges 2 to 3 cm thick, like orange segments. Place them on a tray, cover with cling film and set aside.
Remove the rind from the Reblochon and cut it into 8 slices.
2. Preheat the griddle
Turn on the griddle 30 minutes before serving, at a moderate temperature.
3. Cooking the veal chops
Drizzle a drop of groundnut oil. Season the veal chops with salt and pepper, then cook them for 6 minutes on each side, roasting without burning.
4. Cooking the apples
At the same time, sear the apple wedges on the other side of the griddle. Season with salt and pepper, then cook for 2 minutes on each side. Set aside.
5. Melting garnish
Turn the veal chops over. Place a small square of salted butter, a drop of lemon juice and two slices of Reblochon on each. Add the apple wedges on top and continue cooking for 5 to 6 minutes: the cheese melts gently between the heat of the meat and the apples.
6. Finishing touches
Quickly sear the slices of Grisons meat (or pancetta) on the griddle, then gently place them on top of the veal chops.
Serving and sides
A simple and delicious recipe, perfect for entertaining. For a complete meal, serve with a gratin dauphinois in the centre of the table and pair with a white Apremont wine or a Mâcon-Viré.
Recipe by Patrick Asfaux for Vivaplancha
