Roast veal chop with orange and thyme butter


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

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Orange and thyme butter
  • 100 g butter, soft
  • 50 g cream quark
  • 1 organic oranges
  • 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

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Instructions

  • 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.

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Products used in this recipe

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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.


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