Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree
Original recipe yields 2 servings
Substitute chicken stock for water in the puree if desired.
Use pork chops in place of the veal chops if desired.
1585 calories; protein 33.9g; carbohydrates 67.3g; fat 139.1g; cholesterol 153.6mg; sodium 2039.2mg. Full Nutrition