Rose veal … well Valentine’s Day is all about roses after all. Pink in colour and delicate in flavour, British rose veal is farmed by some extraordinary producers in the UK who are ensuring the very best quality meat has the highest of welfare standards. Speak to your butcher about where the veal is sourced and make sure the chops are evenly sized with a nice trim of fat. Veal chops are a lovely, flavoursome cut of meat and very simple to cook. A properly cooked veal chop should be just a bit pink along the bone. Make sure your pan is nice and hot, and most importantly resist the temptation to shake the pan or move it about once it starts cooking, this will ensure it crisps up nicely.
- 2 veal chops (seasoned) at room temperature
- 8-10 fresh sage leaves
- 1 clove of garlic, chopped
- Juice of 1 small lemon
- 60 g mascarpone
- 40 ml chicken stock
- 1 tbsp olive oil
- 20 g butter
- Heat the oil and butter in a large frying pan, when it starts to sizzle add the veal and cook until the underside is golden.
- Turnover and continue cooking for a further 4-5 minutes or cooked to your liking, keep warm whilst preparing the sauce, add the sage leaves to the pan cook until crispy, remove and set aside.
- Add the garlic to the pan and cook until lightly golden then add the lemon juice, the mascarpone, chicken stock and season.
- Spoon over the veal to serve.