To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking.
Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes.
To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley.
To serve, slice the chops and serve with the garnish on the side.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.