Ingredients
Base recipe is structured for 1 serving. Adjust servings below to scale the measured ingredients automatically.
Base recipe = 1 serving.
- 450 g veal chop
- 3 g rosemary
- Sea salt and black pepper
- 225 g fresh spinach
- 50 g grated Parmigiano Reggiano
- 70 g jumbo egg
- 0.5 g nutmeg
- 60 ml cream
- 15 g veal demi-glace
Method
- Blend the spinach until smooth, then combine with cream, egg, Parmigiano Reggiano, nutmeg, salt, and pepper.
- Pour into molds and bake at 325°F / 160°C for about 15 minutes until set as a spinach parfait.
- Season the veal chop and sear until well colored.
- Roast at 375°F / 190°C, basting with rosemary oil as it cooks.
- Rest the veal chop before slicing or serving whole.
- Finish the sauce with veal demi-glace and pan juices, then plate with the spinach parfait.
Chef’s Note: Veal benefits from careful roasting and resting. The rosemary should remain aromatic and elegant, while the spinach parfait adds softness and balance against the rich demi-glace.
Doneness (USDA):
USDA Food Safety – Veal:
Minimum internal temperature 145°F (63°C) with a 3-minute rest. Hold hot foods above 135°F.
Minimum internal temperature 145°F (63°C) with a 3-minute rest. Hold hot foods above 135°F.
Protein Yield:
Average Cooking Loss: 20%
Net Yield: 80%
Average Cooking Loss: 20%
Net Yield: 80%
| Calories | 910 kcal |
| Fat | 58 g |
| Carbohydrates | 10 g |
| Protein | 78 g |
| Sodium | Varies with demi-glace and seasoning |
Gluten Free
High Protein