Veal chop with sage and aioli
Sunday 20 September 2009
When the need for meat overwhelms me, a simple veal chop is just the thing. Sage has a natural affinity with meat – its earthiness stands up well to the texture and taste of protein. Please look for English veal; our rosé veal is some of the best in the world.
4 veal chops
Sea salt and black pepper
4 tbsp olive oil
16 sage leaves
For the aioli
3 cloves of garlic, crushed
The juice of one lemon
Salt and pepper
200ml/7fl oz extra-virgin olive oil
First make the aioli. Put the eggs in a food processor and add the crushed garlic, lemon juice and some salt and pepper. Turn the motor on and very slowly pour the oil in through the funnel in the top until it is thoroughly blended. If you do not have a food processor, you can also do this by hand by slowly whisking the oil into the egg mixture. Now set aside while you cook the chops.
Place a large, non-stick pan over a medium to high heat. Season the veal on both sides generously. Add the oil to the pan and then the sage leaves. When hot, lay the veal in the pan. Cook without turning for six minutes. The veal should be golden-brown with a delicious salty crust. Turn and cook on the other side for a further five minutes. The veal at this point should be just pink on the inside. Remove from the pan and allow to rest for five minutes to relax. Serve with a wedge of lemon and a good dollop of the aioli.
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