Trio Veal Recipe
Juicy veal chop, shell steak, and chicken breast with three 3 oz buttery lobster tails in seafood sauce.
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Ingredients
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Meat
Lobster
Seafood sauce
Method
Prepare the meat
- 1
Season and Cook the Veal Chop
Season the veal chop with salt and black pepper. Heat a skillet over medium-high heat, add a little oil, and sear the chop for about 4-5 minutes on each side until it reaches your desired doneness. Remove and let rest.
- 2
- 3
Prepare the Chicken Breast
Season the chicken breast with salt and pepper. Cook it in the skillet for about 6-7 minutes on each side until fully cooked through. Remove and let rest.
Prepare the lobster tails
- 4
Make the seafood sauce
- 5
Prepare the Sauce
In the same skillet used for the meats, add shallots and cook until translucent. Then, pour in the white wine and let it reduce by half. Stir in the heavy cream and Dijon mustard, cooking for another 2-3 minutes until thickened. Finally, add chopped fresh parsley.
Serve the dish
- 6
Plate the Trio Veal
On a large serving platter, arrange the veal chop, shell steak, and chicken breast. Drizzle the seafood sauce over the meats and place the buttery lobster tails on top. Garnish with additional parsley if desired and serve immediately.
