🍽️ Veal chops with honey-mustard crust

Name: Veal chops with honey-mustard crust
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 kg Veal Loin (with bone); 600 g firm-cooking potatoes; 400 g Baby Carrots; 400 g Celeriac; 4 Red Onions; 2 Garlic Cloves; Salt; Pepper (from the mill); 2 tbsp Olive Oil; 200 ml dry White Wine; 2 Sprigs Rosemary; 2 Stalks Sage; 250 ml Meat Broth; 50 g Breadcrumbs; 2 tbsp Honey; 3 tbsp Grainy Mustard

499 kcal · 30 min · 4 servings

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Ingredients

1.5 kg Veal Loin (with bone)
600 g firm-cooking potatoes
400 g Baby Carrots
400 g Celeriac
4 Red Onions
2 Garlic Cloves
Salt
Pepper (from the mill)
2 tbsp Olive Oil
200 ml dry White Wine
2 Sprigs Rosemary
2 Stalks Sage
250 ml Meat Broth
50 g Breadcrumbs
2 tbsp Honey
3 tbsp Grainy Mustard

Instructions

1. Preheat the oven to 160 degrees Celsius using the top and bottom heat setting.
2. Rinse the meat under cold running water. Then pat it completely dry with a kitchen towel.
3. Peel the potatoes, carrots, celery, onions, and garlic.
4. Remove any tough parts or ends from the vegetables.
5. Cut all the vegetables into coarse cubes.
6. Season the meat generously with salt and pepper.
7. Heat oil in a casserole dish (a deep roasting pan) over high heat.
8. Sear the meat on all sides until it forms a brown crust.
9. Turn the meat over so that the bones are facing upwards.
10. Distribute the prepared vegetables evenly around the meat in the casserole dish.
11. Place the casserole dish in the oven and roast the meat for about 20 minutes until browned.
12. Remove the casserole dish briefly and turn the meat over again.
13. Pour the wine over the meat and vegetables.
14. Wash the rosemary and sage and pick off the leaves.
15. Add the herbs to the vegetables in the casserole dish.
16. Pour in a small amount of meat broth.
17. Place the casserole dish back in the oven.
18. Braise the meat for about 1 hour.
19. Remove the casserole dish from the oven repeatedly during the cooking time.
20. Pour the liquid from the casserole dish over the meat each time.
21. Add the remaining meat broth gradually.
22. Mix the breadcrumbs thoroughly with the honey and mustard.
23. Spread the honey-mustard mixture evenly over the meat.
24. Place the casserole dish back in the oven.
25. Bake the meat for another 20 minutes until the crust is golden brown.
26. Season the sauce in the casserole dish with salt and pepper to taste.
27. Serve the dish hot.

Nutrition per serving

kcal: 499
Protein: 58 g · Fett/Fat: 11 g · Carbs: 34 g