Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree
This is a great dish for a romantic dinner. I made it for our anniversary and my wife loved it.
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Recipe Summary
Ingredients
2
Original recipe yields 2 servings
Directions
Cook's Notes:
Substitute chicken stock for water in the puree if desired.
Use pork chops in place of the veal chops if desired.
Nutrition Facts
Per Serving:
1585 calories; protein 33.9g; carbohydrates 67.3g; fat 139.1g; cholesterol 153.6mg; sodium 2039.2mg.
Full Nutrition