pan-fried veal chops with almond & rosemary aioli
I bought some lovely veal chops from the butchers the other day and with meat that good there’s no need to mess about with it too much. B prepared them simply, with just a touch of seasoning then pan-fried till beautiful and golden. Skye Gyngell‘s unusual almond and rosemary aioli made a wonderful accompaniment, as did some steamed spinach and sliced tomatoes, drizzled with extra virgin olive oil.
Pan-fried Veal Chops with Almond and Rosemary Aioli
(adapted from Skye Gyngell’s ‘A Year in my Kitchen‘)
2 veal chops (about 2 cm thick)
3 sprigs rosemary (leaves only), chopped
1 tbsp extra virgin olive oil
1 tbsp olive oil
freshly ground pepper
juice of 1/2 lemon
50g whole blanched almonds
2 sprigs rosemary (leaves only) chopped
100ml extra virgin olive oil
1 garlic clove, minced
1 tsp dijon mustard
juice of 1/2 lemon
2 egg yolks
Preheat the oven to 180°C.
Rub the veal chops all over with the extra virgin olive oil and chopped rosemary. Leave to marinate for 10-15 minutes.
Place the almonds on a baking tray and warm in the oven for 5 minutes (to enhance their flavour). While still warm, pound the almonds with a pestle and mortar until it forms a coarse powder.
Combine the almonds and all other aioli ingredients (except the oil) in a blender or processor and whiz quickly to mix. Slowly drizzle in the extra virgin olive oil and blend until the aioli has emulsified. Taste and adjust seasoning as necessary.
Heat the olive oil in a large cast-iron skillet until blazing hot. Season the chops with a little salt and pepper then add to the pan. Fry without moving for 5 minutes, then turn over and cook for another 3-4 minutes. Remove from pan and leave to rest for a couple of minutes. Add the lemon juice to the hot pan and deglaze.
Serve the veal chops with the pan juices and a large dollop of the almond and rosemary aioli. Steamed spinach and tomatoes dressed in extra virgin olive oil would make a perfect side.