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...
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.
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!