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Veal Chop (côtelette de veau)

Classic pan-fried veal chops: chops are cut from the veal rack with the rib bone scraped clean, lightly pounded, seasoned with salt and pepper and fried about 10 minutes in very hot butter, turned as the juices rise. Arranged on a warm platter with the bones toward the center, garnished with lettuce, and the frying butter cooked down with a little veal stock poured over.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 206 (falt i det fri)

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About the dish

A basic recipe for pan-fried veal chops in the French style. Erken emphasizes how the chop should be trimmed ("frenched") and shaped, and the classic trick of reading the degree of doneness from the juices that rise to the surface.

How to make it

  1. 1

    Cut out the chops

    Cut off the backbone and carve out the veal rack so that each chop gets an about 6 cm rib bone. Scrape the meat from the lower part of the bone and remove fat and membranes.

  2. 2

    Pound and shape

    Pound the chops lightly on both sides and press them back into their original shape. Sprinkle with pepper and salt.

  3. 3

    Fry

    Heat the butter in the pan until very hot and lay in the chops. When the juices appear on the top side, turn the chop at once; when the juices appear on the other side, they are done. Keep the pan constantly moving. Frying time about 10 minutes.

  4. 4

    Arrange

    Place the chops on a warm platter with the bones toward the center, and garnish with lettuce leaves.

  5. 5

    Make the jus

    Pour a little veal stock into the frying butter in the pan, cook it down and pour it over the chops.

Changes from the original

Quantities have been added in modern measures where the original only names the ingredients, and "veal stock" has been specified. The frying time is kept (about 10 minutes). The use of pan and butter is described in modern language.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 206) → Modernised~84% of the text changedremovedadded
Kalvekam pepper salt 8 stk kalvekoteletter av kalvekam (med ca. 6 cm langt ribbein, renskåret). 1 ts salt. 0,5 ts pepper. 75 g smør litt kalvekraft. Rygbenet avhugges, (til steking). 1 dl kalvekraft (gjerne kokt på de avhogde beina). salatblad (til pynt). Hogg av ryggbeinet og skjær ut kalvekammen utskjæres saaledes, slik at hver kotelett får et ribben ribbein på ca. 6 cm. langt følger hver kotelet. Kjøttet skrapes Skrap kjøttet fra det den nederste delen av benet, beinet og fjern fett og hinder fjernes; koteletten bankes let paa hinner.. Bank kotelettene lett på begge sider og dannes igjen — ved at trykkes litt trykk dem sammen igjen i sin oprindelige form; bestrøes med opprinnelige form. Strø over pepper og salt. Stekes paa pande salt.. Varm smøret i smør; koteletterne lægges i, naar fettet eller smørret pannen til det er meget hett; naar der vises blod paa den ene side, skal man straks vende koteletten, hett og naar legg inn kotelettene. Når blodet viser sig paa seg på oversiden, vendes koteletten straks; når blodet viser seg på den anden side, andre siden, er de færdige. Stekepanden bør være ferdige. Hold pannen i stadig bevægelse; steketid bevegelse. Steketid ca. 10 minutter. Koteletterne anrettes paa minutter.. Legg kotelettene på et varmt fat med benene indad beina innover mot midten; pyntes midten, og pynt med salatblade. Litt kalvekraft, som kan være kokt paa de avhuggede ben, heldes salatblad.. Hell litt kalvekraft i smørret paa panden, kokes ind stekesmøret i pannen, kok den inn og heldes over. hell den over kotelettene.

Note on Modernised

Mengder er tilføyd i moderne mål der originalen bare nevner ingredienser, og «kalvekraft» er presisert. Steketiden er beholdt (ca. 10 minutter). Bruk av panne og smør er beskrevet i moderne språk.

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Frequently asked questions

Which part of the veal is used for chops?
The veal rack. The backbone is cut off, and the rack is carved so that an about 6 cm rib bone follows each chop. The meat is scraped from the lower part of the bone, and fat and membranes are removed.
How long are the chops fried, and how do I know they are done?
The frying time is about 10 minutes. Lay the chop in very hot butter; when juices appear on the top, turn it at once, and when the juices appear on the other side, it is done. Keep the pan constantly moving.
How is the chop arranged?
On a warm platter with the bones toward the center. The recipe uses only pepper, salt, butter and a little veal stock.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 206. It serves 4.

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