Jul 14 2026
Restaurants›Potente›Vitello Recipe

Vitello Recipe

Inspired by Potente
Time1h 30m
Serves2

PERIGUEUX VEAL CHOP, GOAT CHEESE POLENTA, GUANCIALE BRAISED RUBY CABBAGE, HARICOTS VERTS, GREEN PEPPERCORN GLAZE

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Ingredients

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Veal Chop

Goat Cheese Polenta

Guanciale Braised Ruby Cabbage

Haricots Verts

Green Peppercorn Glaze

Method

Veal Chop

  1. 1

    Prepare the Veal Chop

    Season the veal chops with salt, black pepper, and fresh thyme. Drizzle olive oil over the chops.

  2. 2

    Sear the Veal Chop

    Heat a skillet over medium-high heat. Once hot, add the seasoned veal chops and sear for about 3-4 minutes on each side until browned and cooked to your preferred doneness. Remove from heat and let rest.

Goat Cheese Polenta

  1. 3

    Cook the Polenta

    In a pot, bring water to a boil. Gradually whisk in the polenta and reduce heat to low. Stir continuously for about 20-25 minutes until it thickens.

  2. 4

    Finish the Polenta

    Remove from heat and stir in the butter, goat cheese, and salt until well combined. Keep warm.

Guanciale Braised Ruby Cabbage

  1. 5

    Prepare the Cabbage

    Slice the ruby cabbage into thin strips. In a pot, cook the diced guanciale over medium heat until crispy.

  2. 6

    Braised the Cabbage

    Add the sliced cabbage to the pot, then pour in the red wine and chicken broth. Season with salt and black pepper. Bring to a simmer and cover, cooking for about 30 minutes until tender.

Haricots Verts

  1. 7

    Prepare the Haricots Verts

    Trim the ends of the haricots verts and blanch in boiling salted water for 3-4 minutes until tender-crisp. Drain and set aside.

  2. 8

    Sauté the Haricots Verts

    In a skillet, melt butter over medium heat and add the blanched haricots verts. Sauté for another 2-3 minutes, seasoning to taste with salt.

Green Peppercorn Glaze

  1. 9

    Make the Glaze

    In a saucepan, combine drained green peppercorns and heavy cream. Simmer over low heat until slightly thickened, about 5-7 minutes. Season with salt to taste.

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