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Rose Veal Chop with Herb Butter, Summer Vegetables and Lightly Crushed Jersey Royal Potatoes

Pan-seared veal chops served with a rich herb butter, braised summer vegetables, and microwave-finished crushed Jersey Royal potatoes.

DinnerVealHerb ButterSummer VegetablesJersey Royals
Estimated Nutrition
Calories
1053.1
kcal / serving
4212.4 kcal total
Carbs
13.2g
per serving
52.8 g total
Fat
71.1g
per serving
284.2 g total
Protein
90.4g
per serving
361.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
75
g
Butter
Softened, divided use
25
g
Butter
For vegetables
2
tbsp
Butter
Melted
Fruits
2
tsp
Lemon Juice
Freshly squeezed
LegumesPulses
2
tbsp
Broad Beans
Blanched, pods and inner skins removed
Liquids
110
ml
Chicken Stock
30
ml
Chicken Stock
Hot
Meat
1600
g
Rose Veal Chops
Medium thickness, French trimmed
1
tbsp
Back Bacon
Finely chopped
NutsSeeds
1
1
Salt
To taste
1
1
White Pepper
Freshly ground, to taste
1
tsp
Parsley
Fresh leaves, chopped
1
tsp
Chives
Fresh, chopped
1
tsp
Tarragon
Fresh leaves, chopped
1
tsp
Chervil
Fresh leaves, chopped
Vegetables
8
piece
Romaine Lettuce
Roughly chopped leaves
2
tbsp
Peas
Fresh
2
piece
Spring Onions
Trimmed, cut into 1.5cm slices
8
piece
Jersey Royal Potatoes
Cooked until tender, skins removed
2
tbsp
Spring Onions
Trimmed, finely sliced for potatoes

Method

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