In the braising category, since it's in season, we ask for the veal chop à la paysanne !

Hop, veal in casserole

This is a traditional recipe that reassures the Sunday table with its cast iron casserole, its scent of smoked bacon and its golden vegetables mixed with the fine meat of free-range veal from our mountains.

Only 20 minutes of cooking

On Sunday, in a lazy way, you will only need 25 minutes to prepare the dish and 20 minutes for cooking. You can quietly start cooking around 11 a.m. before your guests arrive.

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Ingredients

Country style veal chops
For four persons

• 4 free-range veal chops
• 200g smoked bacon
• 125g butter
• 2 tablespoons of oil
• 2 yellow onions
• 4 carrots
• 2 leek whites
• 1 turnip, preferably golden ball yellow
• 4 stalks of celery
• 4 potatoes
• 2 large spoonfuls of chopped flat-leaf parsley
• Salt
• Pepper

Preparation and cooking

1. Take your veal chops out of the fridge and out of their vacuum packaging.
2. It all starts with the preparation of vegetables which must be carefully cut. Start by cutting your vegetables into mirepoix (pieces measuring 1 cm by 1 cm) or into sticks. Dry your vegetables (leek, celery, turnip, onions) in a little paper towel then cook them in 25g of butter over medium heat. While cooking, taste, of course! Your vegetables must maintain a beautiful color.
3. Then, on a board, peel your potatoes and cut them into cubes of the same size as the previous vegetables. Dry your potatoes in absorbent paper then salt them and sauté them in a pan with oil. They should take on a nice golden color.
4. Cut the smoked bacon into large pieces of bacon on your board. In a lightly buttered pan, brown the bacon. The scent of bacon may attract your guests to the kitchen, so keep them waiting with an aperitif of your choice.
5. Cut the edges of the veal chops with the tip of a paring knife.
6. In your casserole dish, melt 50g of butter and start by marking the meat over high heat on each side for 1 to 2 minutes. Add salt and pepper. Then reduce the heat to low to let them cook for 10 minutes.
7. Drain the previously cooked vegetables, add them to the casserole. Then pour your small golden cubes of potato and the pan of fragrant bacon into it. At this point, your guests start asking for you. In a princely way, let yourself be desired for another 5 minutes for a final cooking mixing aromas, perfumes and sapid flavors.
8. Now is the time to take out your large family serving dish and arrange the veal chops faithfully surrounded by the vegetable and bacon garnish. With a sure gesture, sprinkle the dish with finely chopped parsley. That's it. Come to the table!

Our wine advice below.

What wine to drink with this dish?

Definitely a rather fat and silky white wine, round and powerful. A white Saint-Romain from Burgundy, a Santenay from Burgundy, a Saint-Aubin from Burgundy, a Saint-Peray, the smallest appellation of the northern Côtes du Rhône wines where the Roussanne grape variety and the Marsanne grape variety flourish.

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