Grilled veal chop with offal salad

Grilled veal chop with offal salad

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

British veal is well worth a try. Serving the offal in a leafy salad alongside makes the chops that much more interesting.

Ingredients

Quantity Ingredient
200-250g veal offal, trimmed
4 veal chops or cutlets
salt
freshly ground black pepper
vegetable or corn oil, for brushing
2 tablespoons cold-pressed rapeseed oil
2 good knobs butter
2 handfuls small tasty salad leaves, washed
Tewkesbury mustard dressing

Method

  1. Cut the offal into 1 cm chunks and set aside.
  2. Heat a ridged griddle pan or heavy-based frying pan. Season the veal chops with salt and pepper and brush with oil. Cook for about 5 minutes on each side, depending on thickness, keeping them nice and pink.
  3. Meanwhile, heat the rapeseed oil in a heavy-based frying pan. Add the butter and heat until foaming, then season the offal pieces and add them to the pan. Fry briskly over a high heat for 2–3 minutes until nicely coloured, but keeping them pink in the middle. Remove from the pan and put to one side.
  4. While the offal is cooking, toss the salad leaves with the dressing in a bowl. Add the offal, toss briefly and arrange on serving plates alongside the chops.
Tags:
Hix Oyster & Chop House
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