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Le Chaudron recipe
Côte de veau Foyot
Veal chop Foyot with onion and Gruyère crust
⏱ 60 minServes 4Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4thick veal chops, 250 g (9 oz) each
200 g (7 oz)fresh breadcrumbs
150 g (5 oz)grated Gruyère
100 g (3½ oz)unsalted butter
3yellow onions
200 ml (¾ cup)dry white wine
200 ml (¾ cup)veal stock
2 tbspolive oil
1 tspfine salt
1 tspfreshly ground pepper
1bunch of flat-leaf parsley
- 4 thick veal chops, 250 g (9 oz) each
- 200 g (7 oz) fresh breadcrumbs
- 150 g (5 oz) grated Gruyère
- 100 g (3½ oz) unsalted butter
- 3 yellow onions
- 200 ml (¾ cup) dry white wine
- 200 ml (¾ cup) veal stock
- 2 tbsp olive oil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
- 1 bunch of flat-leaf parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 4 thick veal chops out of the fridge 30 minutes before cooking — key for even, tender cooking. Season them generously with salt and pepper on all sides.
- Peel the 3 yellow onions and slice them into paper-thin half-moons. Melt 30 g (1 oz) of butter in the large skillet over low heat and cook the onions for 25 minutes, stirring often, until amber.
- Preheat the oven to 200 °C (400 °F) fan. In a medium bowl, mix the fresh breadcrumbs, grated Gruyère, 30 g (1 oz) of melted butter and chopped parsley to make a flavorful crust for the chops.
- Set the softened onions aside, then heat 2 tbsp of olive oil and 20 g of butter in the skillet over high heat. Sear the veal chops for 3 minutes per side until golden, without cooking them through.
- Lay the browned chops in the baking dish. Spread a thick layer of the softened onions on top of each one, pressing lightly so they stay put. The cheesy crust goes on top of this.
- Cover each chop generously with a thick layer of the breadcrumb and Gruyère mixture, pressing so it sticks to the onions. This crust gives the classic veal Foyot its signature crunch and melt.
- Deglaze the skillet with the dry white wine, scraping up the browned bits, and pour it around the chops in the dish (not over the crust). Add the veal stock and bake for 20 minutes at 200 °C (400 °F) until golden.
- If the crust isn’t browned enough, slide it under the broiler for 2 minutes, watching closely. Take the dish out, let rest for 3 minutes and serve each chop right away with the reduced pan juices.
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