Roasted Rosemary Veal Chop

Elegant roasted veal chop served with spinach parfait and finished with veal demi-glace in a refined Tuscan presentation.

Secondi Veal • Veal Chop Tier 2
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Roasted rosemary veal chop with spinach parfait and veal demi-glace

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

  1. Blend the spinach until smooth, then combine with cream, egg, Parmigiano Reggiano, nutmeg, salt, and pepper.
  2. Pour into molds and bake at 325°F / 160°C for about 15 minutes until set as a spinach parfait.
  3. Season the veal chop and sear until well colored.
  4. Roast at 375°F / 190°C, basting with rosemary oil as it cooks.
  5. Rest the veal chop before slicing or serving whole.
  6. 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.
Protein Yield:
Average Cooking Loss: 20%
Net Yield: 80%
Nutrition (per serving, estimate)
Calories910 kcal
Fat58 g
Carbohydrates10 g
Protein78 g
SodiumVaries with demi-glace and seasoning
Gluten Free Gluten Free High Protein High Protein
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