Five Pepper Crusted Veal Cutlets
4 Servings

Featuring original creations by The Biltmore Hotel's talented Executive Chef. Here we present a signature dish featuring the finest ingredients, prepared for your pleasure.

PREPARATION
Veal Cutlets: Roughly grind the five peppers together. Roll the veal cutlets in the peppers. Cook gently to a golden brown for 8 to 10 minutes on each side.

Garnish: Peel the pears and cut them in quarters. Repeat with artichokes. Cook slowly in 2 ounces of butter. Add 4 tablespoons of honey. Simmer over low heat for 8 minutes. Place aside. Reheat the veal cutlets.

To serve, set them on a service dish with the garnish around.

Preparation: Slice veal chop in 6 pieces. Place artichokes and pears on the plate. Glaze with tarragon sauce (Tarragon bunch and Veal stock).

Sommelier Selection: Veal Chop: Corton, Grand cru, Château Corton Grancey, 1993 - An elegant Pinot Noir with a certain spicy flavor to it.