Veal is a tender meat that has been part of Italian cuisine since the time of the Roman Empire. The meat then became popular with French royalty and was considered a delicacy. This dish also features avjar, a red pepper sauce of Serbian origin, which complements the flavor profile of the veal chop. With the following video in-flight plating guide, you will be able to create a veal entree fit for even the most elite aristocrats in history!
Tools and Ingredients
- Cutting Board
- Knife
- Tongs
- Fork
- Spoon
- Plate
Garnish Kit (keep cold)
- Avjar (Red Pepper Sauce)
- Herb Garnish
Veal Chop Entree
- Veal Chop
- Asparagus
- Roesti (Potato Pancake)
- Whole-Grain Mustard Glace
Reheating
- Heat oven to 275F (135C) and cook for 20 minutes. If necessary, adjust temperature to your oven since ovens can vary.
6 Plating Steps
- Place potato pancake slightly off-center on plate.
- Lay asparagus across pancake to create base for chop.
- Crimp foil cup into spout and pour generous amount of whole-grain mustard glace.
- Using squeeze bottle spout, zigzag plate with avjar or …
- Squeeze out large amount of avjar onto plate and use back of spoon to smear across plate.
- Arrange veal chop on center of plate and garnish with herbs.
To access a PDF of the Veal Chop plating guide, follow this link. View more plating guide videos on YouTube.
Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.
