Veal chop with Herb Sauce
with roasted potatoes, cherry tomatoes and zucchini, pistachios and balsamic reduction
Informations supplémentaires
40 min.
|
660 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Slice the zucchini into half rounds. Zest the lemon. Chop the pistachios. Cut the potatoes in 2.
2. Roast the vegetables
In a large bowl, mix the potatoes with the spices, a drizzle of oil, salt and pepper. Place on a sheet pan covered with baking paper. In another bowl, mix the tomatoes with the zucchini, a drizzle of oil, salt and pepper. Place on the same pan next to the potatoes. Bake everything in the oven for 28-30 minutes.
3. Prepare the herb sauce
In a food processor, add the herbs, garlic, lemon zest, juice of half a lemon, a generous drizzle of oil, salt and pepper. Pulse until you obtain a sauce. Add more oil to taste. Add 1 tbsp. of sugar if desired to reduce the acidity of the lemon.
4. Cook the veal
Heat a drizzle of oil in a pan over medium heat. Pat dry and season the veal with salt and pepper. Cook the veal chops 5-7 minutes on each side.
5. Plate your dish
Serve the veal chops with the herb sauce, potatoes and vegetables garnished with yogurt, pistachios and balsamic reduction. Bon appétit!
620gVeal Chop with bone
500gFingerling Potatoes
2gFresh Mint and Parsley
0.5unitLemon
1unitGarlic Clove(s)
20gPistachios
1unitZucchini(s)
250gCherry Tomatoes
100gGreek Yogourt 2%
10gSpice Mix Roasted Garlic and Peppers
20mlBalsamic reduction
What you need
660 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
54g
18%
fat
31g
48%
cholesterol
90mg
30%
fiber
10g
40%
protein
42g
saturated
12g
60%
sodium
190mg
8%
sugar
13g
trans
2g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg