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Try this recipe for veal chops, then check out our ossobuco, saltimbocca, veal meatballs and veal Marengo.

  • 100ml extra virgin olive oil
  • 1 large shallot
    diced
  • 1 clove garlic
    finely chopped
  • 4 rashers streaky bacon
    diced
  • 200g frozen peas
  • 4 artichoke hearts in olive oil
    sliced
  • 2 sprigs thyme
    leaves picked
  • 4 veal loin chops

Nutrition:

  • kcal493
  • fat34.9g
  • saturates7g
  • carbs5.5g
  • sugars0g
  • fibre3.1g
  • protein39.7g
  • salt1.31g

Method

  • step 1

    Heat the oven to 200c/fan 180c/gas 6. Heat the olive oil over a low heat, add the shallots and garlic and simmer very gently for 10 minutes, then add the bacon and cook for 5 minutes. Drain off the oil and keep to use on the chops, add the peas and cook for a few minutes then stir in the artichokes and thyme and season. Keep warm.

  • step 2

    Heat a griddle pan (chargrill), rub the veal chops with the saved oil and season well.

  • step 3

    Griddle the chops for 2 or 3 minutes on each side and give them plenty of colour – they work well when a little charred. Season, then either continue to griddle or transfer to the oven for the last 5 minutes to finish cooking. Rest under foil for 5 minutes before serving.

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