Veal with Walnut and Radish Pesto

Name: Veal with Walnut and Radish Pesto
Yield: 6
Ingredients: 1 veal chop of approximately 2 kg; 200g of blanched walnuts; 1 handfull of radish; 50g of grated Parmesan cheese; 1 clove of garlic, peeled and minced; 2 egg yolks; 1 tablespoon of milk; 3 tablespoons of olive oil; Salt and black pepper to taste

1
1 veal chop of approximately 2 kg
2
200g of blanched walnuts
3
1 handfull of radish
4
50g of grated Parmesan cheese
5
1 clove of garlic, peeled and minced
6
2 egg yolks
7
1 tablespoon of milk
8
3 tablespoons of olive oil
9
Salt and black pepper to taste

Ingredients

1
1 veal chop of approximately 2 kg
2
200g of blanched walnuts
3
1 handfull of radish
4
50g of grated Parmesan cheese
5
1 clove of garlic, peeled and minced
6
2 egg yolks
7
1 tablespoon of milk
8
3 tablespoons of olive oil
9
Salt and black pepper to taste

Directions

1
Chop the radish, walnuts, and garlic finely
2
Mix with the grated Parmesan cheese and add 1 tablespoon of olive oil
3
Season with salt and black pepper to taste
4
Spread this pesto on a large platter
5
Next, beat the egg yolks with milk and brush the veal chop (the meaty side) with it
6
Then, pass the veal through the pesto, forming a crust
7
Press the crust slightly to make it firm and place the veal in a baking dish or refractory platter
8
Drizzle with 2 tablespoons of olive oil and put it in the oven at 180°C (without preheating)
9
Bake for about 90 minutes
10
If the crust becomes golden before the end of cooking, cover the veal carefully with aluminum foil or parchment paper
11
After removing the veal from the oven, let it rest for a few minutes and slice.