Crusted Veal Chop


  1. Season the veal. Spread the mustard on one side of the veal. Mix the potatoes, shallot and bacon. Season. Spread on top of the mustard evenly. Sprinkle the flour over top and let sit for 10 minutes.
  2. Heat the oil.
  3. Sear the potato side of the veal chop. Once set carefully turn over to sear the other side.
  4. Finish cooking in a hot oven. Serve with the beer cheese.


  • 1 slice bacon, small diced
  • 1/2 cup West Creek Beer Cheese , hot
  • 1 tbsp flour
  • 1/2 cup West Creek® Hash Browns, IQF, soaked
  • 1 tbsp mustard
  • oil
  • salt and pepper
  • 2 tsp shallot(s), minced
  • 1 each Piancone Epicureo Veal Chop