Roast veal chop with orange and thyme butter

Roast veal chop with orange and thyme butter

Total: 2 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 730 kcal
, Fat: 48 g
, Carbohydrate: 21 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Orange and thyme butter

100g butter, soft
50g cream quark
1 organic orange
2tbsp orange liqueur
1tbsp thyme, finely chopped
½tsp sea salt


2tbsp olive oil
500g waxy potatoes, sliced
1 red onion, cut into rings
½tsp salt
2pinches nutmeg
a little pepper


1 veal cutlet whole
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How it's done

Orange and thyme butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the quark, orange zest, liqueur, thyme and fleur de sel, serve alongside.


Heat the oil, add the potatoes and onion, fry for approx. 20 mins., stirring occasionally, then season.


Preheat the oven to 80°C, warm the platter and plates.

Ask the butcher to cut off the chuck and score the skin on the back along the bone.

Cook on a low temperature in the centre of a preheated oven for approx. 2 hrs. (Core temperature: approx. 60°C. Keep warm for approx. 1 hr. at 60°C)

Remove the meat, heat the oil in a frying pan. Fry the meat on all sides for approx. 4 mins. Remove, serve with the herb butter and fleur de sel.

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