Grilled veal chops with basil butter

Grilled veal chops with basil butter

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

A ribbed grill pan does a lovely job of cooking the chops with just a brushing of olive oil. A good grill, that you trust to get hot, does the job too.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
6-8 rib veal chops, French-trimmed
salt and freshly ground pepper

Basil butter:

Quantity Ingredient
90g unsalted butter
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 tablespoon finely chopped spring onion
2 tablespoon chopped basil leaves
salt and freshly ground pepper

Method

  1. Heat the grill pan or griller and brush with the olive oil. Pat the veal chops dry with paper towels and season with salt and pepper. Cook on a moderately high heat for 5 minutes on each side until golden and still slightly pink inside. Top each veal chop with one or two thin slices of the basil butter to serve.
  2. Basil butter: Cream the butter in a small bowl and beat in the lemon rind, then the juice, spring onion, basil and salt and pepper. Shape into a roll, wrap in a piece of foil then chill until firm. This may take an hour and can be done well in advance.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again