Veal Rib Chop with Saffron Crème
Directions
- Allow veal chop to rest at room temperature for 20 minutes before cooking for a juicier chop. Season with salt and pepper. Cook until medium.
- In a saucepan add olive oil garlic and eighth of a teaspoon of salt and pepper cook for 1 minute. Pour in wine and reduce by half.
- Pour in heavy cream and whisk in saffron then simmer for 10 minutes until bright yellow in color.
- Place cooked veal chop on warm entrée plate then ladle sauce over top and garnish with hand torn basil.
Ingredients
- 2 ea Piancone Epicureo Veal Chop, center cut, frenched, 14oz
- 1 cup Nature's Best Dairy® Cream, Heavy
- 1/4 cup Piancone® Chablis cooking wine
- 1/2 tsp saffron
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Roma® Black Pepper, Ground
- 1 tsp Roma® minced garlic
- 1 tsp Roma® Oil, Olive
- 2 tbsp Peak Fresh Produce® Basil, hand torn
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
