Grilled Veal Breast, Sauteed Potatoes, Chimichurri

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 slices

Veal Breasts

to taste

Kosher Salt

4

Medium Potatoes

to taste

Ground Black Pepper

to taste

Duck Fat

or Clarified Butter

to taste

Chimichurri

Cooking Instructions

HIDE IMAGES

Step 1

Season Veal Breasts (4 slices) 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 Potatoes (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!