Pan seared veal chop with roasted kale pesto and butternut squash and parsnip puree –Today, we’re diving into a delicious and sophisticated dish that is sure to impress your family and friends: Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash. This culinary creation combines rich flavors and vibrant colors, making it perfect for a special occasion or a cozy dinner at home. Let’s get started!
Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash
This mouthwatering dish is not just a feast for the eyes but also a symphony of flavors. The crispy seared veal chop pairs beautifully with the earthy pesto and sweet roasted butternut squash.
Ingredients:
- 2 veal chops (about 1-inch thick)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup fresh kale, stems removed
- 1/4 cup toasted walnuts
- 1 clove garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon maple syrup
- Fresh lemon juice, to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Start by preparing the butternut squash. Toss the cubed squash with olive oil, maple syrup, salt, and pepper. Spread it out on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and lightly caramelized.
- While the squash is roasting, prepare the kale pesto. In a food processor, combine the kale, toasted walnuts, garlic, and Parmesan cheese. Pulse until finely chopped, then gradually add the extra virgin olive oil while processing until smooth. Adjust seasoning with salt, pepper, and a squeeze of lemon juice.
- Season the veal chops with salt and pepper. Heat a skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the veal chops. Sear for about 4-5 minutes on each side, or until they reach your desired level of doneness.
- To plate, place a generous spoonful of the roasted kale pesto on each plate, top with the seared veal chop, and arrange the roasted butternut squash alongside.
- Garnish with additional citrus juice if desired and serve immediately. Enjoy your exquisite culinary masterpiece!
This Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash is sure to become a favorite in your kitchen. The combination of savory and sweet makes for a well-balanced meal that everyone will love. Happy cooking!