Churrasco Veal Chop


  1. Combine EVOO, rosemary, red pepper flake, S&P in a bowl, brush on to chop and let rest 10 min. Wipe off any excess oil and grill on both sides until desired doneness, finishing in oven may be needed.
  2. Let rest and slice on the bias when plating.
  3. For yucca: use dry wet dry breading procedure with Fryer breading and water. Place battered Yucca in fryer until golden brown.
  4. Place Yucca on bottom of plate, fan Veal Chop over fries and drizzle with Chimichurri


  • 2 oz Contigo® Chimichurri Sauce
  • 2 oz Piancone Unfiltered EVOO
  • 4 oz West Creek fryer mix
  • 1/2 tsp Peak Fresh Produce® Garlic
  • 1/4 tsp red pepper, flakes, roasted
  • 1 tsp rosemary, fresh leaves, minced
  • salt and pepper, to taste
  • 1 16 oz veal, chop frenched, bone in
  • 3 oz Contigo® Yucca