Pan-Roasted Veal Chop

Ingredients

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• 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

1. Pre-steam the vegetables and roast the diced potatoes until golden and lightly crisp on the edges.
2. 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.
3. Transfer to a 300°F oven and finish cooking gently, turning once and deglazing the pan with Chablis white wine.
4. Rest the veal chop before slicing so the juices redistribute properly.
5. Reduce the pan juices with the veal demi-glace until glossy and well-balanced.
6. Plate the sauce underneath, arrange the sliced veal chop on top, and finish with the roasted vegetables and potatoes alongside.

Classic high-protein veal secondi with naturally gluten-free ingredients.