Veal Chop with Puree of Apple Spaetzle
Submitted by gemteck
Herb-crusted veal chops seared golden, coated in Dijon mustard, and roasted to medium-rare, served over homemade apple spaetzle. A chef-worthy autumn dinner that brings the wow factor.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThis is the kind of plate that makes the whole table go quiet for a second. In a good way.
Thick veal chops get a hard sear, then brushed with Dijon mustard and crusted in chopped fresh herbs before finishing in a hot oven to medium-rare.
But the real star might be the spaetzle. Green apples cooked down with white wine, lemon juice, shallots, and garlic get puréed smooth, then folded into spaetzle batter. Press it through a colander into simmering water and you’ve got pillowy, apple-scented dumplings that soak up every drop of the veal reduction.
Stack it high: sauce on the platter, spaetzle in the middle, chops crossed on top. Garnish with chives and feel like a culinary champion.
Chef Tips
- Use tart green apples like Granny Smith. Sweet apples will make the spaetzle cloying instead of bright and balanced.
- Get the sauté pan smoking hot before the chops go in. You want a deep brown crust, not a gray steam.
- Ice-bath the spaetzle right after boiling, then sauté in butter before serving. This two-step method gives you fluffy insides with lightly crisp edges.
- If you don’t have a veal reduction on hand, reduce good-quality beef or veal stock by half with a splash of wine until it coats the back of a spoon.
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
For the spaetzle: Cook the apples, wine, lemon juice, shallots, and garlic, down until the apples are soft.
Remove from the heat and purée until smooth.
Bring a pot of salted water to boil, reduce heat, and maintain a simmer.
In a bowl, stir the apple purée, eggs, flour, 1 teaspoon of aslt and baking powder together.
Place in a colander over the pan, and press through the holes into the hot water using a rubber spatula.
When the spaetzle floats to the surface, cover and cook the spaetzle until it swells and is fluffy.
Remove from water and shock with ice water.
Drain the spaetzle and set aside.
For the veal chops: In a sauté pan, heat the olive oil.
When the pan is smoking hot, sear each chop for 2 to 3 minutes on each side.
Season each chop with Essence. Remove from pan and allow to cool.
Cover each chop with the mustard and crust with the chopped herbs.
Place the chops in the oven and cook for about 15 minutes.
or until medium-rare.
In a sauce pan, heat the veal reduction and grilled apples together.
Bring up to a simmer and season.
In a sauté pan, melt the butter. Add the spaetzle and sauté for 3 to 4 minutes.
Stir in the parsley and season.
Spoon the sauce over the platter.
Mound the spaetzle in the center of the sauce.
Place the chops on top of the spaetzle with their bones crossing.
Garnish with chives and Essence.
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