Roasted Veal Chops with Aioli

Serves 2 very generously…

  • 2 French-cut veal chops, about 300g each
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon grated lemon rind
  • Salt and cracked black pepper
  • 1 tablespoon olive oil
  1.  Preheat oven to 450F/220C.
  2. Combine rosemary and lemon rind and sprinkle on chops.
  3. Season with salt and cracked pepper.
  4. Heat oil in oven-proof skillet on medium-high heat.
  5. Sear chops about 1 minute per side, and then place skillet in oven and bake for 10 to 12 minutes or until chops are just pink inside.
  6. Put a small dab of the lemon anchois aioli beside each chop and serve the rest separately.

Serve with green beans and sautéed potatoes




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