Ingredients
Base recipe = 1 guest.
- 454 g veal chop (bone-in)
- 20 ml extra-virgin olive oil
- 20 g unsalted butter
- 40 g veal demi-glace
- 100 ml Chablis white wine
- 120 g baby carrots
- 120 g broccoli florets
- 200 g Idaho potatoes (large dice)
- 2 g fresh rosemary
- 3 g sea salt
- 1 g black pepper
Preparation
Pre-steam the vegetables and roast the diced potatoes until golden. Heat butter and olive oil in a heavy sauté pan and sear the veal chop, basting continuously. Finish in a 300°F oven, turning once and deglazing with white wine. Rest the chop before slicing. Reduce the pan juices with demi-glace until glossy. Plate with sauce underneath, veal sliced on top, and vegetables alongside.
🔥 Cooking Technique
Gentle oven finishing preserves moisture while pan basting builds a rich, natural jus.
Gentle oven finishing preserves moisture while pan basting builds a rich, natural jus.
🍽️ Service Notes
Ideal for à la carte service or classic tasting menus. Resting is essential for clean slicing.
Ideal for à la carte service or classic tasting menus. Resting is essential for clean slicing.
👨🍳 Chef’s Note
A veal chop should be treated with restraint — heat control, basting, and a sauce that enhances rather than masks.
A veal chop should be treated with restraint — heat control, basting, and a sauce that enhances rather than masks.
🥩 Nutrition Facts (per serving)
Calories ~720 | Protein ~52g | Fat ~42g | Carbs ~18g | Fiber ~4g | Sodium ~820mg
Calories ~720 | Protein ~52g | Fat ~42g | Carbs ~18g | Fiber ~4g | Sodium ~820mg
