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Veal chop with Herb Sauce

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Veal chop with Herb Sauce

with roasted potatoes, cherry tomatoes and zucchini, pistachios and balsamic reduction

Informations supplémentaires
40 min. | 660 kcal | easy | Needs a food processor | 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