Churrasco Veal Chop
Churrasco Veal Chop
Directions
- 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.
- Let rest and slice on the bias when plating.
- For yucca: use dry wet dry breading procedure with Fryer breading and water. Place battered Yucca in fryer until golden brown.
- Place Yucca on bottom of plate, fan Veal Chop over fries and drizzle with Chimichurri
Ingredients
- 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