Il Corso Veal in Creamy Asiago Sauce

The quantities in this recipe are estimates and based on two servings.
  • ½ lb. double smoked bacon, thinly sliced and diced
    Sauté till just starting to brown in a mixture of equal parts olive oil and butter
  • Add 2 tbsp. green peppercorns (quantity is discretionary depending on how spicy you like it)
  • Then add 2 cups of 35% cream and allow to reduce by about a third
  • Dissolve into the mixture a piece of a beef bouillon cube – I’d start with about a ¼ and taste it, they can be really salty

This is the point where Chef Harris is adamant. The sauce is complete now. I know, I know, there’s no asiago in it, but that’s the crucial step with this spectacular dish. Trust me on this one.

Grill your veal chop, and for this you want a nice cut at least an inch thick, grilled medium rare for best flavour. Set each chop on your service plate and then top them each with a good half cup of shredded asiago cheese. Coat liberally with the sauce and they’re ready to serve.

  • Yields: 2 servings
  • Preparation Time: 30 minutes
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