Milk-poached European veal chop, bell peppers, caper leaves, pinenuts

Adapted by
July 2019
Yield: 2 servings


Milk-poached Veal Chop:
10 oz. European veal chop
Black pepper
2 sprigs rosemary
1 sprig thyme
2 sprigs parsley
½ lemon
2 ramps or spring garlic
1 tablespoon extra virgin olive oil
2 cups milk
Warm Bell Pepper Salad:
6 small rainbow baby bell peppers, seeds and stems removed, halved
½ lemon, juiced
Black pepper
Maldon salt
1 tablespoon colatura di alici olives, pitted and halved
Parsley leaves
Bell Pepper Jus:
1 red bell pepper
½ red onion
1 bunch mixed herbs (parsley, chives, and garlic)
2 tablespoons hot pickled cherry peppers
1 tablespoon red wine vinegar
1 tablespoon Taggiasca extra virgin olive oil
To Assemble and Serve:
1 tablespoon extra virgin olive oil, plus more to taste
3 tablespoons pine nuts, toasted and roughly chopped
1 lemon, zested
Black pepper
celery leaves
Parsley leaves
Caper leaves
Sea Salt
Sarawak black pepper


For the Milk-poached Veal Chop

Remove bone from veal and set aside. Season veal heavily with salt and black pepper. Heat water bath of an immersion circulator to 60°C. In a vacuum bag, seal veal, all herbs, lemon, garlic, evoo and milk. Cook sous vide 2 hours. Remove bag and chill in an ice and water bath. Strain through a fine filter, reserving milk juice, herbs, lemon and garlic.

For the Warm Bell Pepper Salad

Heat oven to  400°F. Roast bell pepper 10 minutes. Let cool then season with lemon, black pepper, and salt. Mix in colatura di alici and parsley. Reserve all vegetable scraps.

For the Bell Pepper Jus

Grill red bell pepper until fully charred. Remove skin and seeds then put it in a medium pot with onion, herbs, cherry peppers, veal bone, vegetable scraps, and 4 tablespoons milk juice. Reduce to desired consistency. Remove bone and blend mixture in a Vitamix blender until smooth. Stir in vinegar and evoo.

To Assemble and Serve

In a hot cast iron skillet, add Milk-poached Veal Chop with evoo and reserved herbs, lemon, and garlic on a medium flame. Sear until crispy on both sides. Remove Milk-poached Veal and set on cooling rack. In a small bowl, mix pine nuts with zest, salt, and black pepper. Slice the veal and lay out on a plate, pink side up. Top with pine nuts and a tablespoon of Bell Pepper Jus. Place a scoop of Warm Bell Pepper Salad on the side and garnish with leaves, sea salt, Sarawak, and evoo to taste.