Grilled Veal Chop, Truffle Butter and Parmesan White Beans

Veal Chop

Pair With

Nº 78

cabernet sauvignon


mild veal, buttery beans, earthy truffle   


1 hour


½ cup Cannellini beans (soaked in water overnight with garlic, rosemary, salt, parmesan skins)

1 Qt. chicken stock  

1 ea. veal chop 12-14 oz. bone in

1 Tbsp. rosemary

1 Tbsp. sage

1 Tbsp. shallot

1 Tbsp. chives

1 Tbsp. parsley (chopped)

1 black truffle

tsp. white truffle oil

2 Tbsp. parmesan cheese

1 cup butter (unsalted, room temp)



For the Beans: take the soaked beans & drain the water. Add the beans to a pot and cover with chicken stock. Cook on low heat until the beans are tender. When ready to serve, toss the beans & some of that liquid with a drizzle of olive oil, some parmesan cheese and some fresh chopped parsley. Toss like you would a risotto until the sauce is tight enough to hold itself when plating.

For the Veal Chop: season with chopped sage, rosemary, salt & pepper. Grill to desired temperature and let it rest.

For the Truffle Butter: in a small mixer with a paddle attachment, add the room temp butter, chopped shallots, parsley, chive, chopped black truffle, a drizzle of white truffle oil, salt & pepper. Mix on low. Add to a sheet of parchment paper and roll into a log. Refrigerate until hardened.

 To plate: place a grilled veal chop on a bed of the parmesan beans. Top with truffle butter and some fresh herbs garnish.