Roast veal chop with orange and thyme butter

Total time: 2hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 730 Kcal, 45g Protein, 21g Carbohydrates, 48g Fat


  • Orange and thyme butter
  • 100 g butter, soft
  • 50 g cream quark
  • 1 organic orange
  • 2 tbsp orange liqueur
  • 0.5 tsp sea salt
  • 1 tbsp thyme, finely chopped
  • Potatoes
  • 2 tbsp olive oil
  • 500 g waxy potatoes, sliced
  • 1 red onions, cut into rings
  • 0.5 tsp salt
  • 2 pinches nutmeg
  • a little pepper
  • Meat
  • 1 veal cutlets whole

View these products


  • Orange and thyme butter

    Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the quark, orange zest, liqueur, thyme and fleur de sel, serve alongside.
  • Potatoes

    Heat the oil, add the potatoes and onion, fry for approx. 20 mins., stirring occasionally, then season.
  • Meat

    Preheat the oven to 80°C, warm the platter and plates. Ask the butcher to cut off the chuck and score the skin on the back along the bone. Cook on a low temperature in the centre of a preheated oven for approx. 2 hrs. (Core temperature: approx. 60°C. Keep warm for approx. 1 hr. at 60°C) Remove the meat, heat the oil in a frying pan. Fry the meat on all sides for approx. 4 mins. Remove, serve with the herb butter and fleur de sel.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home