Redefining In-Flight Catering

Grilled Veal Chop with Pomegranate Black Pepper Demi, Whipped Rutabaga and Sautéed Swiss Chard

This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.”


Grilled Veal Chop

Veal Chop, bone in, frenched, 8 to 10 ounces 4 each
Vegetable Oil 2 ounces (60 g)
Garlic, fresh chopped 1 ounce (30 g)
Fresh Thyme, chopped 1 ounce (30 g)
Black Pepper, fresh coarse ground to taste
Kosher Salt to taste

Pomegranate Black Pepper Demi

Veal Demi-Glace 8 ounces (300 g)
Pomegranate Juice 4 ounces (120 g)
Red Wine (Cabernet or Petite Syrah) 4 ounces (120 g)
Sugar ½ ounce (15 g)
Black Pepper, fresh coarse ground to taste
Kosher Salt to taste

Whipped Rutabaga

Rutabaga, peeled, large dice 2 pounds (900 g)
Butter, whole unsalted 1 pound (450 g)
Whole Milk 4 ounces (120 g)
Nutmeg pinch
White Pepper to taste
Kosher Salt to taste

Sautéed Swiss Chard

Swiss Chard, stemmed and washed 1 pound
Olive Oil 2 ounces (60 g)
Yellow Onion, medium dice 8 ounces (300 g)
Garlic, fresh chopped 1 ounce (30 g)
Kosher Salt to taste
Black Pepper to taste


Pomegranate seeds 1 ounce (30 g)
Fresh Thyme 1 sprig


Method: Veal

  1. Remove veal from refrigeration and lightly pat dry with a clean towel.
  2. In a shallow dish, combine oil, garlic, thyme, salt and pepper. Mix well.
  3. Add veal to dish and coat all sides with mixture.
  4. Set dish with veal aside. Allow veal to rest at room temperature for 45 minutes.
  5. Continue with other items while veal is resting.
  6. When all other components are completed, place veal on a pre-heated grill and cross-mark each side to desired doneness. (Suggested internal temperature is 135 to 145 for medium rare)

Method: Pomegranate Black Pepper Demi

  1. In a sauce pan, combine pomegranate juice, wine and sugar.
  2. Place the sauce pan over medium-high heat and reduce liquid volume by half.
  3. Add veal demi to the pan and bring to a boil.
  4. Season with salt and pepper.
  5. Set aside for future use.

Method: Whipped Rutabaga

  1. Place diced rutabagas into a medium size pot and fill with salted water, just covering rutabagas.
  2. Place pot over high heat and bring to a boil.
  3. Reduce heat to a low boil and continue cooking for 30 minutes, or until rutabagas are fork tender.
  4. Remove from heat and drain through colander.
  5. Leave drained rutabagas in colander for 20 minutes, allowing excess liquid to seep out and rest.
  6. Place drained rutabagas in a food processor and puree for 5 minutes.
  7. While food processor is running slowly, add milk until incorporated.
  8. With food processor still running, add butter in small pieces one piece at a time.
  9. Remove puree from food processor and place into a mixing bowl. Fold in nutmeg, salt and pepper to taste.
  10. Reserve for plating.

Method: Sautéed Swiss Chard

  1. Place a sauté pan over medium-high heat and add oil.
  2. Add onions and sauté until they are translucent.
  3. Add garlic, careful not to brown.
  4. Add Swiss chard, and cook it until wilted.
  5. Reserve for plating.


Preheat flight oven to 275 F (140 C). Place veal, rutabagas and demi into heated oven for 20 minutes.  On the 15 minute mark, add Swiss chard to oven. Turn off oven and remove veal, allowing it to rest for 3 to 5 minutes. Remove remaining items. On a clean plate, portion 4 to 6 ounces of whipped rutabaga to center of plate. Using tongs, place a “nest” of Swiss chard on top of whipped rutabaga. At an angle, rest veal chop across whipped rutabaga and Swiss chard. Pour sauce around bottom of plate, in front of veal, and sprinkle pomegranate seeds into sauce. Place fresh thyme sprig across veal.


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