Roast veal chop with a caper, pancetta and shallot sauce

Roast veal chop with a caper, pancetta and shallot sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
50 g piece pancetta
1 shallot
1/2 garlic clove
1 rosemary sprig
3 tablespoons olive oil
15g butter
4 veal chops, each about 225 g
1-2 tablespoons sherry vinegar
1/2 tablespoon small capers, rinsed and drained
salt
freshly ground black pepper

Method

  1. Derind the pancetta, then cut into lardons. Halve, peel and finely dice the shallot, crush the garlic and finely chop enough rosemary leaves to give you ½ teaspoon.
  2. Heat 1 tablespoon of the olive oil with the butter in a large frying pan over a medium to high heat. Season the veal chops and pan-fry them for 3–4 minutes on each side, depending on thickness and according to taste. Once they have browned, turn the heat down to cook the chops through. Ideally, they should be cooked to medium.
  3. Remove the chops from the frying pan and set aside to rest for 3–5 minutes.
  4. Wipe out the pan with kitchen paper, add 1 tablespoon olive oil and place over a medium heat. Sauté the lardons until golden brown, then remove from the pan.
  5. You should have about 3 tablespoons oil in the pan. If not, add the remaining olive oil. Add the shallot and sauté briefly for 2 minutes until starting to soften, then add the garlic. Add back the lardons with the sherry vinegar and capers. Add salt and pepper to taste, then add the rosemary and any juices from the resting veal chops.
  6. Place a veal chop on each plate and pour the sauce over the top to serve.
Tags:
Leiths School of food and wine
cookery course
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