Rostin Negaa
Veal chops braised slowly in butter, pancetta, and dry white wine until meltingly tender in a rich, glossy reduction.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Heavy-based sauté pan with lid
- •Kitchen tongs
- •Sharp chef's knife
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 40 g
- carbs
- 5 g
- fibre
- 0.5 g
- protein
- 48 g
- calories
- 580 kcal
Instructions
- 1
Pat the veal chops dry with kitchen paper and dust them lightly with flour, shaking off any excess.
- 2
Melt half the butter in a wide, heavy-based sauté pan over medium-low heat.
- 3
Add the diced pancetta, rosemary sprigs, and sage leaves to the pan.
- 4
Fry gently for five minutes until the pancetta renders its fat and turns lightly golden.
- 5
Increase the heat to medium-high and lay the veal chops into the pan.
- 6
Sear the chops for three minutes on each side until evenly browned.
- 7
Pour in the white wine and let it bubble vigorously for two minutes to reduce.
- 8
Season with salt and pepper, then pour in half of the hot beef stock.
- 9
Cover with a lid, lower the heat, and simmer gently for thirty minutes, turning the meat once.
- 10
Uncover, add the remaining butter and stock if dry, and simmer for five minutes until the sauce is syrupy.
- 11
Transfer the chops to warm plates and spoon the glossy pancetta pan sauce over each serving.
Chef's tips
Simmer very gently during the braising stage so the veal remains tender rather than boiling rapidly. Baste the meat with the pan juices towards the end of cooking to create a deep, glossy sheen.
Ingredient substitutions
- veal loin chops (nodini) → thick-cut pork loin chops on the bone
- pancetta → unsmoked streaky bacon, finely diced
Storage
Cool completely and store in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered pan over low heat with a splash of broth until heated through.
Common mistakes to avoid
- •Using high heat during the simmer, which boils away the wine before the meat has tenderised.
- •Heavily flouring the meat, which results in a gummy sauce rather than a smooth, glossy emulsion.
- •Omitting the sage and rosemary, which balance the richness of the butter and pancetta.
Serving suggestions
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