Veal Chop Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   Preheat the oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden and tender.

2. 2

   Grill the Asparagus

   While the potatoes are roasting, trim the asparagus and toss with olive oil, salt, and pepper. Grill the asparagus on medium-high heat for about 5-7 minutes, turning occasionally until tender and slightly charred.

3. 3

   Cook the Veal Chops

   Season the veal chops with salt and black pepper. Heat a skillet over medium-high heat and add truffle oil. Sear the veal chops for about 4-5 minutes on each side until browned and cooked to your desired doneness. Remove from skillet and let rest.

4. 4

   Make the Truffle Mushroom Demi

   In the same skillet, add butter and minced garlic. Sauté for 1 minute, then add chopped mushrooms. Cook until mushrooms are browned. Add beef broth and thyme, simmering until reduced by half. Stir in a drizzle of truffle oil before serving.

5. 5

   Plate the Dish

   On each plate, place a veal chop, spoon over the truffle mushroom demi, add a side of grilled asparagus and roasted fingerling potatoes.