A succulent serving of milk-fed veal
You too can prepare an exquisite veal dish in your own kitchen and enjoy its tender and juicy texture.
Chef Eric Guilbert from Riva bistro and bar at The Park Lane, Jakarta, shares his secret to perfectly cook a milk-fed veal chop.
It's not as difficult as the veal's beautiful presentation would make you think.
It has an inviting brown color on both sides but still maintains its pale pink color and flavor on the inside.
Eric said the best results can be obtained by cooking the veal over high heat to give the surface a nice golden brown color and continue the whole process over low heat.
Milk-fed veal chop
* 1 350g piece of veal, with bone wrapped with aluminum foil * dash of salt and pepper * 2tbsp vegetable oil * 3tbsp butter for the veal * 2 cloves garlic, lightly crushed * 2 small branches of fresh thyme * 4tbsp veal broth, can be substituted with instant broth * 50ml white wine
For garnish: * 1 medium boiled potato, half cooked * 1 medium onion, sliced * 3tbsp butter for frying * A dash of salt and pepper
(Makes 1 serving)
1. Preheat cooking pan over high heat, add cooking oil, wait until sizzling. Meanwhile, season veal chop with salt and pepper, set aside.
2. Cook the veal until the color turns brown before cooking the other side of the meat. When both sides have developed a brown color, remove the pan and discard the oil. Add in butter, garlic and thyme, cook over low heat until fragrant.
3. Discard the aluminum foil and remove the veal from the pan to drain. Discard half of the butter in the pan while preserving garlic and thyme and pour in white wine and veal broth. Season the sauce with salt and pepper, let simmer.
4. For the garnish: fry sliced potato and sliced onion with a little butter separately until cooked. Season them with salt and pepper and add one tablespoon of fresh butter in each pan to finish.
5. Arrange the sliced onion and potato on a serving dish and gently put the veal in the center of the dish. Drizzle sauce on top. Serve immediately.
-- Maria Endah Hulupi