CookEat Recipe
Veal Chops with Liver, Bacon and Onion
Pan-browned veal chops covered in a finely minced liver, bacon, onion and parsley mixture, then finished in the oven with beef broth.
Method
Steps
Step 1
Heat the oven to 180 °C. Pat veal chops dry, season lightly with salt and pepper and brown for about 2–3 minutes a side in hot dripping. Transfer to a shallow baking dish without stacking.
Step 2
Finely mince the cleaned veal liver, bacon, onion and parsley together. Season cautiously because bacon is salty, and divide the mixture evenly over the upper surface of each chop.
Step 3
Pour the beef stock around the chops, keeping most liquid below the topping. Bake, spooning a little hot pan juice over exposed meat without dislodging the topping, until the liver-rich topping and thickest chop centres reach at least 74 °C, provisionally 20–30 minutes.
Step 4
Rest five minutes. Serve one topped chop per person with a spoonful of its lightly reduced broth, keeping the liver, bacon and onion mixture visible.
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