Milk-fed Veal Chops Cooked in Beurre Noisette, Veal Juice With Beurre Noisette and Hazelnut Cream

Milk-fed Veal Chops Cooked in Beurre Noisette, Veal Juice With Beurre Noisette and Hazelnut Cream
  • 4 servings
  • 0:20 Preparation
  • 0:50 Cooking
  • 1:10 Total Time


Add all
  • hazelnut cream

  • 1 Tbsp.


  • 2

    green onions, chopped

  • 1/3 cup
    (40 g)

    hazelnuts, shelled

  • 1/3 cup
    (80 mL)

    white wine

  • 1/3 cup
    (80 mL)

    white chicken broth

  • 1/3 cup
    (80 mL)

    heavy cream (35 %)

  • 2 Tbsp.


  • white pepper

  • veal juice with beurre noisette

  • 1/2 cup
    (125 mL)

    red wine

  • 3/4 cup
    (190 mL)

    veal stock

  • 1/2 cup
    (225 g)

    unsalted butter

  • veal chops

  • butter

  • 3

    garlic cloves

  • 4


  • 4

    milk-fed veal chops

  • potatoes

  • 16

    new small potatoes, quartered

  • 1

    liter (4 cups) water

  • 1/2 tsp.


  • 1/4 cup
    (45 g)

    bacon, thinly sliced

  • 2 Tbsp.


  • 36

    hazelnuts, shelled

  • 2 cups
    (100 g)


  • fleur de sel

  • freshly ground pepper

  • Garnish

  • 8

    snow peas

  • salt and pepper


Hazelnut Cream:

Make sure the beurre noisette and hazelnut preparations are not rancid before using them.

Melt the butter in a saucepan. Add the green onions and stir using a wooden spoon until caramelized. Add the hazelnuts and sauté

1 minute. Deglaze with the white wine and reduce by half. Add the chicken stock and reduce by half. Add the cream and mix in the blender 2 minutes

to obtain a smooth, creamy texture. Add salt and pepper and put aside.

Veal Juice with Beurre Noisette:

Pour the wine in a saucepan and reduce by half over high heat. Add the veal stock and reduce by half. In another saucepan, heat the butter over high heat until it is hazelnut colored. Transfer into the first saucepan, add salt and pepper as needed and put aside.

Veal Chops:

In a frying pan (cast iron if possible), melt the butter until it starts to froth. Add the garlic cloves and thyme. Season the veal chops and brown them over medium heat on both sides until colored. Put them in the oven 10 minutes at 230°C (450°F) and put aside.


Cook the potatoes 15 to 20 minutes in salted water. Drain using a strainer. Heat a frying pan over high heat. Add the bacon and butter and sauté lightly. Add the potatoes, hazelnuts and aragula. Add salt and pepper. Sauté and put aside.


Put the potatoes on individual plates. Garnish with a veal chop. Top with a little veal juice and hazelnut cream. Add salt and pepper and serve with snow peas.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007