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Sage Roasted Veal Chop on Chestnut and Parsnip Stew
with Porcini Mushrooms

from Chef Michael Rossi


4 each - Veal Chops
1 ounce - Sage
1/4 pound - Chestnuts, roasted
3 each - Parsnips, peeled, roasted
1/4 pound - Ciopollini Onions, roasted
1/4 pound - Butternut Squash, peeled, roasted
1/2 pound - Porcini Mushrooms, roasted
4 ounce - Veal Bacon, lardons
2 ounce - Herbs (thyme, parley and savory)
1/4 pound - Garlic, cloves, roasted
2 cups - Veal Sauce, scented with Zinfandel and mushrooms
to taste - Salt and Fresh Ground Pepper


  • Marinate the veal chops with sage.

  • Season with salt and pepper and pan sear the veal chops in a sauté pan and cook to temperature in oven.

  • Separately roast all the vegetables and add together with veal bacon to assemble stew.

  • Add sauce to bind and season to taste with salt and fresh ground pepper and herbs.

  • To plate:  Place the stew down in the middle of the plate and top with veal chop.  Garnish with veal sauce and fried sage leaves.

Serves 4

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