Veal Chop With Puree Of Apple Spaetzle -

Veal Chop With Puree Of Apple Spaetzle

Ingredients

2 medium green apples
½ cup white wine
Juice of one lemon
1 tablespoon shallots, minced
1 teaspoon garlic, minced
2 eggs, lightly beaten
1½ cups flour
1 teaspoon salt
¼ teaspoon baking powder
4 veal chops (10 oz each)
2 tablespoons olive oil
½ cup dijon mustard
2 cups mild herbs, chopped
1 cup veal reduction, hot
1 cup grilled apples, julienne
1 tablespoon butter, unsalted
1 tablespoon parsley, chopped
Salt and pepper
2 tablespoons chives, chopped

Method

Preheat the oven to 400ºF.

For the spaetzle: Cook the apples, wine, lemon juice, shallots and garlic, down until the apples are soft.

Remove from the heat and purée until smooth. Bring a pot of salted water to boil, reduce heat and maintain a simmer. In a bowl, stir the apple puree, eggs, flour, 1 teaspoon of salt and baking powder together.

Place in a colander over the pan, and press through the holes into the hot water using a rubber spatula. When the spaetzle floats to the surface, cover and cook the spaetzle until it swells and is fluffy.

Remove from water and shock with ice water. Drain the spaetzle and set aside.

For the veal chops: In a sauté pan, heat the olive oil. When the pan is smoking hot, sear each chop for 2-3 minutes on each side. Season each chop.

Remove from pan and allow to cool. Cover each chop with the mustard and crust with the chopped herbs. Place the chops in the oven and cook for about 15 minutes or until medium-rare. In a saucepan, heat the veal reduction and grilled apples together.

Bring up to a simmer and season. In a sauté pan, melt the butter. Add the spaetzle and saute for 3-4 minutes. Stir in the parsley and season. Spoon the sauce over the platter. Mound the spaetzle in the center of the sauce.

Place the chops on top of the spaetzle with their bones crossing. Garnish with chives.

Related food category:

• Veal