Jul 13 2026
Restaurants›Jellyfish Montreal - restaurant›12 Oz Milanese-style Veal Chop Recipe

12 Oz Milanese-style Veal Chop Recipe

Inspired by Jellyfish Montreal - restaurant
Time45m
Serves2

Arrabiata, perfect egg and crème fraîche

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Ingredients

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Veal Chop

Arrabiata Sauce

Egg and Crème Fraîche

Method

Prepare the Veal Chop

  1. 1

    Season the Chop

    Season the veal chop with salt, black pepper, and fresh rosemary on both sides.

  2. 2

    Sear the Chop

    In a skillet, heat olive oil over medium-high heat. Sear the veal chop for about 4-5 minutes on each side or until it reaches your desired doneness. Remove and let rest.

Make the Arrabiata Sauce

  1. 3

    Sauté the Garlic

    In the same skillet, add olive oil and minced garlic. Sauté until fragrant.

  2. 4

    Add Tomatoes and Spices

    Stir in crushed red pepper flakes, canned crushed tomatoes, and salt. Simmer for 15-20 minutes until the sauce thickens. Stir in fresh basil.

Prepare the Egg and Crème Fraîche

  1. 5

    Cook the Eggs

    In a small saucepan, bring water to a simmer. Crack the eggs into individual cups and gently slide into the water. Poach for about 3-4 minutes or until whites are set.

  2. 6

    Serve the Dish

    Plate the veal chop, top with arrabiata sauce, add poached eggs, and a dollop of crème fraîche. Season with salt and pepper to taste.

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