Weekly Dose Of Healthy Recipes: Porcini & Chestnut-Crusted Veal Rack

December 15, 2015


Although not all of us are meat-lovers, there’s something about veal that lets it become part of a plethora of tasty dishes. Besides, it’s one the healthiest types of meat you could eat, too!

In that name, we bring to our readers this Porcini & chestnut-crusted veal rack recipe.

It will take you about 2 hours to prepare this moderately easy recipe, and with the ingredients below, you’ll be able to treat 4-6 people with a juicy veal dish they won’t forget so easily.

Now, let’s get crackin’.


  • 2.5 kg of a veal rack
  • 2 tablespoons of Dijon mustard
  • 5 g of dried porcini
  • 50 g of whole wheat bread
  • 70 g of chestnuts
  • 3 sprigs of sage
  • 1 orange
  • 4 tablespoons of port
  • 4 tablespoons of redcurrant jelly
  • 1 teaspoon of English mustard
  • Olive oil
  • Sea salt
  • Pepper

Step-By-Step Preparation

  1. Preheat the oven to 180°C/360°F. Leave the veal rack to adjust to room temperature while setting a large frying pan over high heat.
    Rub the veal with olive oil all over and sprinkle with just a pinch of pepper and sea salt, then place it in the heated pan for 3-5 minutes or until it becomes golden brown.
  2. Place the veal into a baking tray and brush it with Dijon mustard on top. Boil the porcini and add them to a food processor along with bread, chestnuts, sage, olive oil and a bit of sea salt and pepper, then blend until you get a coarse paste.
  3. Apply a coat of the chestnut crust onto the veal with a spoon. When you’re done, leave the veal in the oven for an hour and a half, then leave it outside for 30 minutes.
  4. In the meantime, squeeze the juice out of the orange onto a saucepan and mix with port, jelly, English mustard and any juices left from the veal pan. Place over low heat and stir until smooth.
  5. Serve the veal rack and sauce separately when everything is done.

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