Sous Vide Veal Chops
Pit Master Paul
This Recipe came out great! If you are intimidated by cooking veal then sous vide is your best bet! You can monitor the temp of the meat a lot easier and it will make the meat more tender. I also recommend seasoning the veal an hour or so before cooking.
Set your Sous Vide to 140 degrees
Season The Veal Chops with Ma Deuce Steak Seasoning
Vacuum Seal The veal chops
Place the veal chops in the sous vide for 2-3 hours
Skin Your potatoes
Slice your potatoes to the same thickness
In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 15-20 minutes.
Drain and return potatoes to pot
Use a potato masher or a hand mixer to mash potatoes until smooth
Heat up your butter and milk then stir into the potatoes
Season generously with Willie Pete Chicken Seasoning
Add some Parsley and stir the potatoes thoroughly
Take your veal chops out of the sous vide and pat dry with a paper towel. (Patting the Meat dry is extremely important so you can achieve a nice crust!)
Heat up a cast iron skillet or a frying pan on medium heat
Coat your pan with Grapeseed Oil
Sear off your veal chops 1-2 minutes per side.
Once you are almost done searing add some butter and start basting
Slice up Your veal and place the slices on top of the mashed potatoes
Plate up and enjoy!
Add some fresh or dried parsley on top of the veal and potatoes to garnish the whole dish!