Côte de Veau Pojarski (Veal Chop Re-formed from Chopped Meat)

Ingredients

• 1 veal chop
• butter
• bread crumb
• clarified butter

Instructions

1. Detach the flesh of the chop from the bone and remove all sinew thoroughly.
2. Chop the meat with a quarter of its weight of butter and the same amount of soaked and pressed bread crumb.
3. Season the hachis.
4. Pack the hachis back along the bone so as to re-form the chop in its natural shape.
5. Cook it in clarified butter, turning it with care.
6. Dress it and garnish at will.