Veal chops with spinach & green pepper salsa
By Tom Kerridge
Marinate rose veal chops in a zesty mix of lemon, garlic and rosemary then serve with the salsa for a simple yet flavourful supper
- Prep:15 mins
Cook:12 mins
plus at least 6 hrs marinating - Serves 2
- Easy
Nutrition per serving
- kcal 938
- fat 76g
- saturates 17g
- carbs 14g
- sugars 2g
- fibre 3g
- protein 48g
- salt 2g
Ingredients
- 2 x 300g British rose veal chops
- 1 tsp smoked paprika
- 2 tbsp polenta
- 4 garlic cloves, sliced
- zest ½ lemon
- 1 rosemary sprig, leaves picked
- 100ml olive oil
- 1 tsp vegetable oil
- 1 green green pepper, finely diced
- 1 garlic clove, grated
- 75ml extra virgin olive oil
- zest ½ lemon
- 75g washed baby spinach
- 1 green chilli, sliced
Tip
SpinachLook for bright, crisp, green leaves. Pre-washed bags are ready to use but loose spinach will need a thorough wash. Baby spinach should be tender, but larger spinach leaves may have tougher stalks that need removing.
Method
To marinate the veal chops, put the garlic, lemon zest, rosemary, olive oil and 1 /2 tsp salt in a container large enough to fit the chops. Give the marinade a quick stir, then add the chops and spoon the marinade all over them. Cover with cling film and put in the fridge for at least 6 hrs or overnight.
To make the salsa, heat a heavy-based frying pan over a high heat. Add the vegetable oil and, once hot, throw in the peppers. Stir-fry to char the edges of the peppers, then sprinkle with salt and remove from the pan to cool. Next, add the garlic, olive oil, zest and spinach to a food processor, and pulse until you have a chunky paste. Pour into a bowl, add the green chilli and charred green pepper, then season a little.
To make the steak seasoning, mix the paprika and polenta with 1 /2 tsp salt. Remove the chops from the marinade and wipe off any sliced garlic or herbs and excess oil. Sprinkle the seasoning over both sides of the chops.
Heat a griddle pan over a medium heat. Cook the chops for 3 mins until they have nice char marks, then rotate them 45 degrees and cook for 3 mins more so that the chops have ‘crosshatched’ marks. Turn the chops over and cook for 3 mins only on this side, then remove from the griddle and rest on a plate for 4 mins. Put the chops on serving plates and spoon over the salsa.
