Veal chop
Jean Covillault
Ingredients
Servings
Steps
Remove the veal chop from the refrigerator 30 min. before cooking and pat it dry with absorbent paper. Mix the yoghurt with a drizzle of olive oil, the lemon juice, salt and pepper, then set aside in a cool place.
Remove the carrot tops carrots and wash them. Add the roasted almonds, then blend them with the carrot tops, parsley, garlic clove and olive oil until smooth. Adjust with a little water if necessary.
Season the carrots with olive oil, salt and pepper, then bake at 180°C for about 45 minutes. Once cooked, add the mixture of chopped herbs, garlic and olive oil.
In a very hot frying pan with a drizzle of oil, sear the meat for 1 minute 30 seconds on each side. Add a knob of butter, a crushed garlic clove and a sprig of thyme, then baste the meat to finish cooking.
Serve the veal chop with the roasted carrots, adding a few dollops of pesto and yoghurt sauce. Finish with a drizzle of olive oil and a pinch of Espelette chilli pepper.
Jean's Tip
Always let your meat rest for 5 minutes after cooking, it will be more tender and really juicy.
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