Stuffed Veal Chops en Croute Recipe

Name: Stuffed Veal Chops en Croute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound veal stew meat, cut into small pieces; Salt and freshly ground black pepper; 2 cups olive oil; 1 bouquet garni; 5 garlic cloves, peeled; 2 tablespoons chopped shallots; 2 teaspoons finely chopped fresh parsley; 1 tablespoon Cognac; 2 tablespoons butter; 4 double-cut veal loin chops, (12 to 14 ounces each); Essence, recipe follows; 4 squares of puff pastry, (about 4 by 4 inches); 1 egg mixed with 1 tablespoon water for egg wash; 2 cups Hussarde Sauce, recipe follows; 1 tablespoon chopped chives; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 1 tablespoon olive oil; 2 tablespoons chopped shallots; 1 anchovy fillet, crushed; 2 teaspoons chopped garlic; 1/2 cup finely chopped ham; 1 teaspoon dry mustard; 2 cups demi-glace

Servings: persons

1/2 pound veal stew meat, cut into small pieces
Salt and freshly ground black pepper
2 cups olive oil
1 bouquet garni
5 garlic cloves, peeled
2 tablespoons chopped shallots
2 teaspoons finely chopped fresh parsley
1 tablespoon Cognac
2 tablespoons butter
4 double-cut veal loin chops, (12 to 14 ounces each)
Essence, recipe follows
4 squares of puff pastry, (about 4 by 4 inches)
1 egg mixed with 1 tablespoon water for egg wash
2 cups Hussarde Sauce, recipe follows
1 tablespoon chopped chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 tablespoon olive oil
2 tablespoons chopped shallots
1 anchovy fillet, crushed
2 teaspoons chopped garlic
1/2 cup finely chopped ham
1 teaspoon dry mustard
2 cups demi-glace

1
["Preheat the oven to 250 degrees F.", "In a oven-proof baking dish, combine the veal and 2 cups of the olive oil.", "Add the bouquet garni and garlic.", "Cover with aluminum foil.", "Place in the oven and cook for about 4 hours or until the meat is very tender.", "Remove from the oven and cool completely in the fat.", "Increase the oven to 400 degreesF.", "Drain the veal, reserving the oil and garlic.", "In a food processor, fitted with a metal blade, combine the veal, the reserved garlic, shallots, parsley, Cognac, butter, and 1 tablespoon of the reserved oil.", "Pulse until well mixed, making sure not to puree the ingredients.", "Season with salt and pepper.", "Make a 3-inch slit on the side of each veal chop.", "Season the veal chops inside and out with Essence.", "Stuff each chop with about 1/4 cup of the veal mixture.", "Heat 2 tablespoons of the remaining olive oil in a large skillet, over medium-high heat.", "Add the chops and sear for 1 to 2 minutes on each side.", "Remove from the pan and cool completely.", "Place a small slit in the center of each pastry square.", "Slide the pastry over the bone.", "Bring the ends of the dough together, shaping the dough to the chop.", "Trim off any excess dough and seal completely.", "Place the chops on a baking sheet and brush with the egg wash. Place in the oven and cook for about 15 minutes or until golden.", "Remove from the oven and allow to rest for 5 minutes before serving.", "To serve, spoon the sauce in the center of each plate, place a the veal on the sauce and garnish with chives.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1476

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1/2 pound veal stew meat, cut into small pieces, Salt and freshly ground black pepper, 2 cups olive oil, 1 bouquet garni, and more.

Yes, Stuffed Veal Chops en Croute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Veal Chops en Croute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions