Veal Loin Chop with Zaatar Butter and Mediterranean Couscous
Veal Loin Chop with Zaatar Butter and Mediterranean Couscous
Directions
- Place butter in a small mixing bowl with zaatar seasoning then reserve until it reaches room temperature.
- Add 3 quarts of water to a saucepan, season with salt to taste and bring to boil.
- In a dry sauté pan over high heat, toast couscous then put into boiling water until you achieve Al Dente pasta. Prepare the mise en place for your couscous and reserve in a bowl. Remove Couscous from boiling water and let cool to room temperature.
- Mix your butter and zaatar seasoning until combined thoroughly. Place seasoned butter on plastic sheet wrap and wrap into a compound log. Put seasoned butter in the fridge to set.
- Mix couscous with red onion, grape tomatoes, cucumber, kalamata olives, feta cheese, and Mediterranean feta dressing.
- Season veal loin chops with salt and pepper then place on high heat grill, cross hatch mark both sides of each steak. Cook chops until the internal temperature is 135 degrees F then let rest for 5 minutes.
- Plate your Mediterranean couscous salad first topped with veal loin chops finished with a slab of zaatar butter and garnished with fresh mint leaves
Ingredients
- 3 12 oz Piancone Epicureo® Veal Loin Chop
- 1 1/2 cups Israeli Couscous, toasted
- 1/4 cup Peak Fresh Produce® Onion(s), Red, small diced
- 1/4 cup Peak Fresh Produce® Tomato(es), Grape, cut in half
- 1/4 cup Peak Fresh Produce® Euro Cucumber, seeded and small diced
- 1/4 cup Roma® Cheese, Feta, small diced
- 1/4 cup Roma® Olives, Kalamata, cut in half
- 7 leaves Peak Fresh Produce® Mint
- 3 oz Piancone® Mediterranean Feta Dressing
- 6 oz Nature’s Best Dairy® Butter Solids, Unsalted
- 2 oz za'atar
- 3 qts water, boiling
- to taste salt and pepper