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.
Total Time
55min
4.0
3 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
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
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.
2.
Slowly grill on both sides for about 35 minutes on each side or until medium well.
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.
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.
5.
Place potatoes on serving dish, top with veal, and drizzle generously with Chimichurri (to taste).
6.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1146
FAT
66.4 g
PROTEIN
83.9 g
CARBS
47.2 g
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