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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
Modernised → 1949 (proofread, p. 236)~80% of the text changedremovedadded
8 stk kalvekoteletter av kalvekam (med ca. 6 cm langt ribbein, renskåret). 1 ts salt. 0,5 ts pepper. 75 g smør (til steking). 1 dl kalvekraft (gjerne kokt på (Cotelette de avhogde beina). salatblad (til pynt). Hogg av ryggbeinet veau.) Ryggbenet avhugges, og skjær ut kalvekammen slik utskjæres således at hver kotelett får et ribbein på ribben ca. 6 cm. Skrap kjøttet langt følger hver kotelett. Kjøttet skrapes fra den det nederste delen av beinet og fjern benet, fett og hinner.. Bank kotelettene hinner fjernes; koteletten bankes lett på begge sider og trykk dem sammen dannes igjen — ved å trykkes litt sammen — i sin opprinnelige form. Strø over oprindelige form; bestrøes med pepper og salt.. Varm smøret salt. Stekes på panne i pannen til det smør; kotelettene legges i når fettet eller smøret er meget hett og legg inn kotelettene. Når blodet viser seg hett; når der vises blod på oversiden, vendes koteletten straks; den ene side, skal man straks vende koteletten, og når blodet viser seg sig på den andre siden, annen side, er de ferdige. Hold pannen Stekepannen bør være i stadig bevegelse. Steketid bevegelse; steketid ca. 10 minutter.. Legg kotelettene minutter. Kotelettene anrettes på et varmt fat med beina innover benene innad mot midten, og pynt midten; pyntes med salatblad.. Hell litt kalvekraft i stekesmøret salatblade. Litt kalvekraft, som kan være kokt på de avhuggede ben, helles i smøret på pannen, kok den kokes inn og hell den over kotelettene. helles over.

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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