Veal chop with fried courgette shoestrings and aïoli

Veal chop with fried courgette shoestrings and aïoli

By
From
Spring
Serves
6
Photographer
Andy Sewell

When you are in the mood for meat, there is nothing more delicious than a veal chop cooked simply – a good sprinkle of sea salt, a little olive oil and squeeze of lemon is all that is needed. And almost any accompaniment will work alongside. In the summer months, I like to serve it with tender sweet batons of courgette – veiled in a light batter and deep-fried for a moment or two. They act in the same way as perfectly cooked thin chips. The unctuous garlicky dollop of aïoli on the side is perfect for dipping.

Ingredients

Quantity Ingredient
6 veal chops
a little olive oil, for cooking
sea salt
freshly ground black pepper

For the shoestring courgettes

Quantity Ingredient
375g plain flour
250ml olive oil
250ml water
1 teaspoon smoked paprika
2 organic free-range egg whites
5 courgettes
vegetable oil, for deep-frying
handful sage leaves

For the aïoli

Quantity Ingredient
3 organic free-range egg yolks
1 lemon, juiced
2 garlic cloves, peeled and crushed
300ml extra virgin olive oil

Method

  1. First, make the aïoli. Put the egg yolks in a food processor and add the lemon juice, garlic and a good pinch of salt. Blitz briefly to combine, then with the motor running, slowly pour in the olive oil through the funnel. When it is all incorporated and you have a thick aïoli, transfer to a bowl. (It will keep in the fridge for a day.)
  2. To make the batter for the courgettes, sift the flour into a large bowl and make a well in the centre. Pour in the olive oil and half the water, then whisk to combine to a thick, smooth batter. Incorporate the remaining water and paprika. In a separate, clean bowl, whisk the egg whites until they hold stiff peaks, then fold into the batter. Refrigerate until ready to use; the batter will sit happily for a couple of hours.
  3. When ready to cook, cut the courgettes in half. Finely slice lengthways, then cut into fine matchsticks. Place in a bowl and pour on a little of the batter. Toss together lightly using your fingertips, ensuring that all the batons are well coated.
  4. You will need to cook the veal in batches or in two large pans to avoid overcrowding. Place 2 large non-stick pans over a high heat. When they are really hot, add the oil, then place the veal chops in the pan and cook, without moving, for 4 minutes on one side until golden on the underside. Turn and cook for a further 4 minutes on the other side. Remove from the pan and leave to rest in a warm place for 10 minutes. Season the chops really generously on both sides.
  5. Meanwhile, to cook the courgettes, heat the oil in a deep fryer or other suitable deep, heavy-based pan to 180°C. Fry the courgette matchsticks in batches for 3–4 minutes, until just golden. Remove and briefly drain on kitchen paper. Lower the sage leaves into the hot oil in a basket and fry for a few seconds, then remove and drain on kitchen paper.
  6. Place the veal chops on warm plates with a pile of shoestring courgettes. Add a dollop of aïoli and finish with the fried sage leaves.
Tags:
Skye Gyngell
seasonal
Spring
London
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