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RECIPE
6 INGREDIENTS6 STEPS55MIN

Grilled Veal Breast, Sauteed Potatoes, Chimichurri

4.0
3 Ratings

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Cooking the veal slowly lets you have a tender piece of meat with all the flavor you're looking for, especially when topped with chimichurri.
55MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
4 slices
Veal Breasts
to taste
4
Medium  Potatoes
to taste
Duck Fat
or Clarified Butter
to taste
Chimichurri

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Nutrition Per Serving

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CALORIES
1146
FAT
66.4 g
PROTEIN
83.9 g
CARBS
47.2 g

Cooking Instructions

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Step 1
Season Veal Breast (4 slice) with Kosher Salt (to taste), sear on both sides on high heat, as soon as grill marks appear, turn down heat to very low.
Step 2
Slowly grill on both sides for about 35 minutes on each side or until medium well.
Step 3
Remove from heat, let rest loosely tented, at least 10 minutes before cutting. While the meat is cooking, cook Potato (4) in salted water until done, drain.
Step 4
Let potatoes dry a few minutes, cut into slices and season potatoes with Kosher Salt (to taste) and Ground Black Pepper (to taste), saute in Duck Fat (to taste) until golden and crisp.
Step 5
Place potatoes on serving dish, top with veal, and drizzle generously with Chimichurri (to taste).
Step 6
Serve and enjoy!

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Nutrition Per Serving
Calories
1146
% Daily Value*
Fat
66.4 g
85%
Saturated Fat
26.5 g
132%
Trans Fat
0.0 g
--
Cholesterol
319.5 mg
106%
Carbohydrates
47.2 g
17%
Fiber
5.2 g
19%
Sugars
0.0 g
--
Protein
83.9 g
168%
Sodium
490.5 mg
21%
Vitamin D
--
--
Calcium
31.5 mg
2%
Iron
3.3 mg
18%
Potassium
1287.0 mg
27%
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