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Grilled Veal Chops with Sage Jus and Gorgonzola Polenta

Beef34

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INGREDIENTS

12 ea. Veal Loin or Rib Chops (IMPS/NAMP 1332 or 1306), cut 1-1/2 inches thick (10 to 12 oz each), about 7-1/2 to 9 lb.
1.5 cups of Sage Jus Magnifying_glass
1 tbsp. kosher salt
14.0 cups of Gorgonzola Polenta Magnifying_glass
1 tbsp. ground black pepper
olive oil, as needed
24 - 36 ea. fresh sage leaves

INSTRUCTIONS

  1. 1
    Per Order: Season 1 veal chop with 1/4 tsp. salt and 1/4 tsp. pepper. Brush chop lightly with oil. Grill over medium heat until medium doneness.
  2. 2
    Serve chop with 2 tbsp. sage jus and 1 cup Gorgonzola polenta. Garnish with 2 to 3 sage leaves.

notes

Chef David Rosengarten

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preparation methods
Meals/Courses
cuisines European, Italian
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