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Name: Roast Rack of Veal
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 40 g Green peppercorns; 1 Rack of veal (8 chops); 1 tb Dijon mustard; 125 g Butter melted; 2 Egg whites,; 3 tb Chopped parsley; Black Pepper freshly ground; Salt; 60 g Sieved white breadcrumbs; 2 tb Butter melted

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INGREDIENTS

40 g Green peppercorns
1 Rack of veal (8 chops)
1 tb Dijon mustard
125 g Butter ; melted
2 Egg whites,
3 tb Chopped parsley
Black Pepper ; freshly ground
GREEN PEPPERCORN CRUST
Salt
60 g Sieved white breadcrumbs
2 tb Butter ; melted

Slices

INSTRUCTIONS

TO COOK VEAL: place veal in baking tin, pour over butter and sprinkle with salt and pepper. Roast on centre shelf of a pre-heated 190C oven for 1 hour, basting two or three times during cooking. Allow veal to cool (it is better served cold but not refrigerated). GREEN PEPPERCORN CRUST: mash peppercorns with a fork and mix with parsley and mustard. Beat egg whites until they hold peaks and fold into peppercorn mixture. Spread on top of cold veal and sprinkle with breadcrumbs. Drizzle on melted butter. Place under hot griller until top has browned. Allow to cool before carving meat.

NOTES

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Nutrition

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Serving Size: 1 Slice (12g)
Recipe Makes: 24 Slices

Calories: 51
Calories from Fat: 48 (94%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 13.7mg		4 %
Sodium 52mg		2 %
Potassium 27.1mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.7g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 51

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