We all have those moments when we want to feel fancy and eat some kind of celebration dish. For us was our Easter dinner, and since the result was so fine, I had to share with you this wonderful recipe.

Even though we traditionally serve lamb for Easter in Romania, we decided to do things a little bit differently and chose some beautiful veal rack cuts as our protein.

There are many ways in which you can cook veal rack and end up with a delicious meal. However, we cut the rack into individual chops and went with a crusted version. Without no further ado, let me tell you how to cook a veal chop that will taste like butter with each bite.

• The first thing you will have to start with is the herb crust.
• In a food processor, add the breadcrumbs, parsley, 1 spring of rosemary, thyme, sage, and salt. Pulse until you get a nice crumble. Add a tsp or so of olive oil and give it another pulse. Transfer it to a plate and move on to the meat.

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• If you have a whole rack, carefully divide it into 4 chops and place them on the chopping block. If your butcher already did the chopping for you, well, then take them out of the bag and let them rest for a couple of minutes on the chopping block.
• Season the pieces with salt and pepper to taste.
• Pour a tbsp of olive oil into a skillet. Add the garlic and the remaining rosemary spring. Sear the meat in the skillet on all sides. This should not take more than 30 seconds on each part.

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• Move the pieces on to an oven tray. Place a butter cube on each chop and continue cooking them in the preheated oven at 180 degrees Celsius (350 F). Cook them till the interior temperature gets to 70 degrees Celsius (160 F).

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• While this happens, you can focus on the garnish and the wine reduction.
• Put the skillet you seared the chops in on medium-low heat.
• In a small bowl, mix the marsala wine with the cornstarch. Pour the mixture into the skillet and let it reduce for a couple of minutes, stirring while this happens.

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• The side dish is very similar to what I made for our Love at First Duck dish. Place whatever baby veggies you have in a pan with a dash of olive oil. Season them with salt and pepper and let them fry for a couple of minutes on medium heat. I like them al-dente, but feel free to cook them as much as you like.

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• When the veal chops are ready, take them out of the oven and coat them as much as you like in the herb crust.

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• Serve immediately along with the veggies and the sauce.

Veal meat is a delicacy. Everyone who tried it could vouch for this sentence. It is easy to cook but just as easy to ruin. The secret is to pay attention to every second of the cooking process.

But is this the best veal rack recipe? I can't lie to your face and tell you that there is nothing better out there. Even so, as far as pan-seared veal chops, which are finished in the oven go, this meal is exquisite, and you should try it as soon as a special occasion occurs.

* I used baby potatoes, baby carrots, and baby zucchinis, but you can use any kind of veggies you prefer.

** Don't forget to tag us on Instagram when making this dish.