Prosciutto Wrapped 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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Main Dish
Side Dish
Salad
Method
Main Dish Preparation
- 1
Prepare the Veal Chop
Preheat your oven to 400°F (200°C). Wrap the Frenched veal rib chop with the prosciutto slices, making sure to cover the entire chop. Secure the prosciutto with toothpicks if necessary.
- 2
Sear the Veal
In a hot skillet, sear the prosciutto-wrapped veal chop over medium-high heat for about 3-4 minutes on each side until it develops a golden-brown crust.
- 3
Finish in the Oven
Transfer the skillet to the preheated oven and roast the veal chop for an additional 15-20 minutes or until it reaches an internal temperature of 145°F (63°C). Remove from the oven and let it rest for 5 minutes.
- 4
Side Dish Preparation
- 5
Roast the Potatoes
While the veal is cooking, wash and halve the fingerling potatoes. Toss them in a bowl with olive oil, rosemary, salt, and black pepper. Spread them out on a baking tray and roast in the oven at 400°F (200°C) for about 20-25 minutes until golden and tender.
Salad Preparation
- 6
Prepare the Kale Salad
In a large bowl, combine the kale, halved cherry tomatoes, and pecorino romano cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss well.
- 7
Make Garlic Chips
Thinly slice the garlic cloves. In a small pan over medium heat, add a bit of olive oil and fry the garlic slices until golden brown. Remove and drain on paper towels.
- 8
Combine Everything
Top the kale salad with the garlic chips just before serving.
