Pan-fried veal chop with truffle croquettes

Cut the slices of bread into small cubes and fry them in butter to make croutons.

Finely chop the chives and pass the pink peppercorns through a small sieve to keep the pink outer layer of the peppercorns.

Remove the veal chop from the refrigerator 1 hour before cooking. Season with salt 30 minutes before cooking.

In a sauté pan, heat the grapeseed oil well, then brown the chop on both sides. Once browned, add a knob of butter, a sprig of thyme, and garlic, then baste for 2 minutes on each side. Place the chop on a small rack, then bake for 5 minutes in the oven at 350°F. Let rest for 10 minutes.

For the sauce, heat 2 tablespoons of truffle honey with a dash of wine vinegar until lightly caramelized. Pour the veal juice over it, then cook for about 30 minutes (thicken slightly with cornstarch if necessary) and add a small cube of butter.

At this point, glaze the meat with this juice, add the mini croutons to the meat, a twist of pepper, chopped chives, a little fleur de sel, and pink peppercorns. Place in a very hot dish with the rest of the sauce.

Peel the potatoes and cut them into large cubes. Cook them in boiling salted water. Once the potatoes are cooked, pass them through a food mill, add 50 g of butter, and dry the mixture over the heat. Remove from the heat, add the 3 egg yolks, and season. Add a dash of truffle oil.

Make small rolls and shape small balls from this dough, then leave them to set in the refrigerator.

Once these small patties are thoroughly chilled, bread them in the English style by dipping them successively in flour, milk, and then breadcrumbs. Repeat the process a second time with the milk and breadcrumbs.

When ready to serve, fry them for 1.5 to 2 minutes in oil heated to 180 degrees Celsius. Drain on paper towels, salt, and serve.

(These apple croquettes can be prepared the day before and cooked the next day without any problems. They can also be prepared weeks in advance and frozen.)