Seared Roasted Veal Chop with Chardonnay Lemon Sauce

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serves

1/2 cup chopped fresh basil, about 1/2 oz.

7.0 cups of Creamy Spaghetti Squash

1/2 cup + 2 tbsp. olive oil, divided

3.0 cups of Chardonnay-Lemon Sauce

2 tbsp. chopped fresh garlic

1 tbsp. each salt and pepper

12 ea. Veal Loin Chops (IMPS/NAMP 1332), 1-1/2-inches thick, 10 to 12 oz each, about 7-1/2 to 9 lb.

36 ea. roasted garlic cloves

36 ea. sautéed lemon slices

grated parmesan cheese, for garnish

chopped fresh parsley, for garnish

1

Mix basil, 2 tbsp. oil, garlic, salt and pepper. Rub both sides of chops evenly with basil rub. Cover and refrigerate.
2

Sear veal chop in 2 tsp. oil 2 minutes per side. Roast in 350°F oven 13 to 15 minutes or until medium. Plate chop with 1/2 cup Creamy Spaghetti Squash and 2 oz. Chardonnay-Lemon Sauce. Garnish with roasted garlic, lemon slices, cheese and parsley.

Recipe developed by Tim Cushman for '99 ad campaign. Tested, refined and edited by Culinary Center, November, 1998. No photo taken. Recipe No. 1066