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Veal chops, Parisian apple balls and Gorgonzola sauce

Serves 4
Preparation: 20 minutes
Cooking time: 10-12 minutes


• 600 g apples (with firm flesh)
• 4 veal chops of approx. 200 g
• 3 tbsp olive oil
• 20 g unsalted butter
• 1 sprig of rosemary
• Salt, freshly ground pepper

Gorgonzola Sauce:

• 160 g Gorgonzola crumbs
• 3 tbsp thick crème fraîche
• 1 tbsp of finely grated lime zest
• Salt, freshly ground pepper

- Peel, wash and wipe the apples and cut them in half.
- Using a scoop, form nice Parisian balls.
- Heat the olive oil in a frying pan over a medium heat, then sauté the little apple balls for 5-6 minutes. Check that they are cooked through with the tip of a knife, season and transfer into a warming dish. Keep warm.
- In the same frying pan, melt 20 g of butter over a high heat. As soon as it starts to foam, add the veal chops and cook them for 2-3 minutes on each side. Take them off the heat and cover them to keep them warm.
- To make the sauce, melt the Gorgonzola crumbs in a pot over a low heat. Add the cream and lime zest, then mix with a spatula into a creamy sauce. Season and keep warm over a low heat.
- Arrange the veal chops on plates, put the hot Parisian apples all round them, pour on the sauce and dot with little sprigs of rosemary.
- Don't hesitate to adjust the seasoning, and serve immediately.

Eurial products needed for this recipe :

Gorgonzola IQF crumble

How to cook our cheeses and creams.

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