Veal Collops
Ingredients
Directions
Prepare
Trim the veal chops neatly, removing any excess fat.
If desired, lard the chops.
Cook and serve
Braise the chops until cooked through.
Glaze the chops before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Veal chops
- Provide the main meat, whose lean muscle becomes tender when braised slowly in liquid.
- Lard
- Adds fat to the lean veal, helping keep the meat moist during cooking.
The step that matters
Braise the chops until cooked through. Veal is lean and dries out easily, so cooking it gently in liquid until just done keeps it tender and juicy. Overcooking toughens the muscle fibres.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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