Ingredients
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Base recipe = 1 serving.
- 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
Method
- Pre-steam the vegetables and roast the diced potatoes until golden and lightly crisp on the edges.
- Heat the olive oil and butter in a heavy sauté pan and sear the veal chop over medium-high heat, basting continuously for even color and flavor.
- Transfer to a 300°F oven and finish cooking gently, turning once and deglazing the pan with Chablis white wine.
- Rest the veal chop before slicing so the juices redistribute properly.
- Reduce the pan juices with the veal demi-glace until glossy and well-balanced.
- Plate the sauce underneath, arrange the sliced veal chop on top, and finish with the roasted vegetables and potatoes alongside.
Chef’s Note: A veal chop responds best to controlled heat, steady basting, and a sauce that supports the meat rather than dominating it. Let the chop rest well before slicing for the cleanest presentation.
| Calories | ~720 kcal |
| Protein | ~52 g |
| Fat | ~42 g |
| Carbohydrates | ~18 g |
| Fiber | ~4 g |
| Sodium | ~820 mg |
Classic high-protein veal secondi with naturally gluten-free ingredients.