Bruno Albouze Veal Chop

Pan-Seared Veal Chop

Yields2 ServingsPrep Time30 minsCook Time18 minsTotal Time48 minsDifficultyBeginnerRating


 800 g Veal chop (400g each)
 7 g Olive oil
 30 g Shallots, chopped
 30 g Butter
 20 g Garlic, crushed
 5 g Fresh thyme, rosemary & bay leaf
Vermouth Sauce
 1000 g Veal, or chicken stock reduced to 200g
 25 g Garlic & herbs from the pan
 40 g Vermouth, or white wine



The veal rack or carved into single chops is the most luxurious veal cut. It makes an impressive presentation for special celebratory occasions. Veal pairs well with braised vegetables, pomme fondante, French fries, mashed potatoes etc...

Pan Searing

Remove the chops 30 min from the refrigerator before cooking. Tie a length of butcher’s twine around the ‘eye’ of the each chop which is a good technique for making the chop more compact and juicy. In a hot frying pan, season meat with salt, add oil and sear veal chop 4 min on each side. Lower the heat and throw in butter, herbs, garlic (crushed skin-on) and shallots. Continue to cook flipping and basting the meat for 8 min more or until the internal temperature reaches 130ºF/54C. Transfer meat to a warm dish to rest 5 minutes.

Vermouth Sauce

Meanwhile, deglaze pan with Vermouth and reduce to dry. Add stock and reduce to a syrupy consistency; sieve and keep warm.


Plate out veal chop, season with fleur de sel and pepper. Add Vermouth sauce with a drizzle of olive oil. Garnish meat with fresh herbs. Enjoy!

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