Veal chop with Herb Sauce

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

sugar 13g

trans 2g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg