Prosciutto Roasted Veal Chop Recipe
16-ounce Frenched veal rib chop, veal demi-glace, herb-roasted fingerling potatoes, kale salad with pecorino romano, cherry tomatoes, and garlic chips.
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Ingredients
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Veal Chop
Herb-Roasted Fingerling Potatoes
Kale Salad
Method
Preparation of Veal Chop
- 1
Prepare the Veal Chop
Preheat your oven to 400°F (200°C). Season the Frenched veal rib chop with salt and black pepper on both sides. Wrap the veal chop with the prosciutto slices, ensuring the meat is well covered.
- 2
Sear the Veal
In a hot skillet over medium-high heat, add a tablespoon of olive oil. Once hot, sear the wrapped veal chop for 3-4 minutes on each side until golden brown.
- 3
Roast the Veal
Transfer the seared veal chop to a baking dish and pour the veal demi-glace over it. Place in the preheated oven and roast for about 20-25 minutes, or until it reaches an internal temperature of 145°F (63°C).
Herb-Roasted Fingerling Potatoes
- 4
Prepare the Potatoes
While the veal is roasting, wash and dry the fingerling potatoes. Cut them in half lengthwise.
- 5
Season and Roast the Potatoes
In a bowl, toss the halved fingerling potatoes with olive oil, rosemary, thyme, salt, and black pepper. Spread them out on a baking sheet and roast in the same oven for 25-30 minutes or until golden brown and crisp.
Kale Salad
- 6
Prepare the Salad
In a large bowl, combine the kale, cherry tomatoes, and garlic chips.
- 7
Dress the Salad
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the salad and toss to combine. Add the Pecorino Romano cheese on top.
