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Seared veal chops, Italian parsley pesto, creamy Gouda polenta
2023-06-21
https://www.metro.ca/userfiles/image/recipes/cotes-de-veau-saisie-12156.jpg
PT30M
PT20M
PT50M
In a small food processor, puree 100 ml olive oil, parsley leaves and garlic clove until relatively smooth. Add nuts; grind again. Finish by adding half the grated cheese and grinding one last time. Season to taste. Cover pesto with cling film and refrigerate.In a large cast-iron skillet, melt and froth butter, adding 1 tablespoonful of olive oil. Salt veal chops and sear them 2 minutes on each side over high heat. Set aside and let meat stand for about 10 minutes. Note: Veal chops may be barbecued instead of pan seared.In the meantime, salt and pepper milk and bring to a boil. Sprinkle cornmeal and beat to fold in without clumping. Cover and bake at 175 °C (350 °F) about 10 minutes.Remove polenta from the oven and add half the grated cheese, stirring with a wooden spoon.Reheat veal chops in the oven.On each plate, place a generous spoonful of polenta, top with a veal chop and cover with parsley pesto to finish. Top with a dash of freshly ground pepper.Source : Martin Juneau
4
0
0
0
0
120 mL olive oil
1 bunch italian parsley, washed, leaves only
1 garlic clove degermed
100 g pine nuts (or whole almonds)
200 g gouda grated
25 g butter
4 veal chops
500 mL 2 % milk
100 mL cornmeal (fine, ideally)
To taste Table salt and pepper freshly ground
Seared veal chops, Italian parsley pesto, creamy Gouda polenta
4
Main course
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
120 mL
olive oil
-
1 bunch
italian parsley, washed, leaves only
-
1
garlic clove degermed
-
100 g
pine nuts (or whole almonds)
-
200 g
gouda grated
-
25 g
butter
-
4
veal chops
-
500 mL
2 % milk
-
100 mL
cornmeal (fine, ideally)
-
To taste
Table salt and pepper freshly ground
Preparation
In a small food processor, puree 100 ml olive oil, parsley leaves and garlic clove until relatively smooth. Add nuts; grind again. Finish by adding half the grated cheese and grinding one last time. Season to taste. Cover pesto with cling film and refrigerate.
In a large cast-iron skillet, melt and froth butter, adding 1 tablespoonful of olive oil. Salt veal chops and sear them 2 minutes on each side over high heat. Set aside and let meat stand for about 10 minutes. Note: Veal chops may be barbecued instead of pan seared.
In the meantime, salt and pepper milk and bring to a boil. Sprinkle cornmeal and beat to fold in without clumping. Cover and bake at 175 °C (350 °F) about 10 minutes.
Remove polenta from the oven and add half the grated cheese, stirring with a wooden spoon.
Reheat veal chops in the oven.
On each plate, place a generous spoonful of polenta, top with a veal chop and cover with parsley pesto to finish. Top with a dash of freshly ground pepper.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
