Veal Chop
Pan-roasted veal chop aux jus with roasted vegetables and potatoes
Pan-roasted veal chop aux jus with roasted vegetables and potatoes
Pre-steam the vegetables and roast diced potatoes until golden. Heat butter and olive oil in a heavy sauté pan, add the veal chop, and sear, basting with pan juices.
Turn the chop, continue basting, and roast in a preheated oven at 300°F for about 10 minutes per side, splashing with white wine midway.
Rest the veal chop on a rack. Deglaze the pan with additional wine and stir in veal demi-glace, reducing until syrupy.
Plate by pouring sauce onto a hot plate, adding sliced veal chop over it, and garnishing with sautéed vegetables and roasted potatoes.
Calories: ~720 kcal | Protein: ~52g | Fat: ~42g | Carbs: ~18g | Fiber: ~4g | Sodium: ~820mg
Sottimano Barbaresco Cotta 2019 — Elegant and structured, with fine tannins and deep berry flavors, ideal with rich veal dishes.
