Veal Rib Chop with Saffron Crème


  1. 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.
  2. 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.
  3. Pour in heavy cream and whisk in saffron then simmer for 10 minutes until bright yellow in color.
  4. Place cooked veal chop on warm entrée plate then ladle sauce over top and garnish with hand torn basil.


  • 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