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Chef Don's
Favorite Other Entree Recipes
Baby Veal Chops with Pinot Noir Pan Reduction
Serves 4
2 Baby Veal Racks
2 tsp. Rosemary
2 tsp. Thyme
1 Tbsp. Parsley, chopped
1 Tbsp. + 1 tsp. Garlic, minced
1 cup Brown Veal Stock
1/2 cup Pinot Noir
8 Asparagus Tips
8 Baby Carrots, blanched
8 Red Pearl Onions
1 Tbsp. Sun Dried Tomatoes, sliced
4—2 oz. slices Polenta
Olive Oil as needed
2 tsp. Fresh Butter
Salt and Pepper to taste
3 Tbsp. Shredded Parmesan
Brush the veal racks with some oil and rub with the
1 Tbsp. of garlic. Season with salt and pepper. Heat approx. 2
Tbsp. of oil in a sauté pan. Carefully place the veal in
the pan and sauté on all sides until it is 1/2 degree under your
desired doneness. Remove the veal from the pan and keep warm. If the
oil needs to be changed, do that now. Reheat the pan and add the
vegetables. Sauté until the vegetables have caramelized. Remove
the vegetables and keep them with the veal. Deglaze the pan with the
wine. Add the stock, remaining garlic and herbs and reduce by 2/3.
While the sauce is reducing grill or sauté the polenta. When the
sauce has reduced whip in the fresh butter and adjust seasonings.
To Serve:
Place the polenta in the center of the plate.
Arrange the vegetables on top of the polenta. Slice the veal racks into
chops and stand them around the polenta crossing the rib bones. Drizzle
with the reduction, sprinkle the parmesan over the plate and serve.
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