Veal chop with girolles
I do love a veal chop and if your butcher doesn't have them in stock, he should be able to order them for you. They naturally cut a bit on the large side, so you could easily share one between two and just carve it on a board at the table.
4 veal chops weighing about 350-400g each
Salt and freshly ground black pepper
200g girolle or other wild mushrooms, cleaned
2 cloves of garlic, peeled and crushed
2tbsp chopped parsley
Preheat a ribbed griddle pan, barbecue or heavy frying pan. Season the chops and lightly oil them. Grill for about 5-6 minutes on each side or a little longer, depending on the thickness, but keeping them pink.
Meanwhile, melt the butter in a frying pan and cook the girolles and garlic on a medium heat for 3-4 minutes, seasoning them and turning them as they are cooking until tender; then toss in the parsley.
Serve the chops with the girolles scattered on top.
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