Grilled Veal Chop with Offal Salad

Name: Grilled Veal Chop with Offal Salad
Yield: Serves 4
Cuisine: British
Ingredients: 2 tbsp cold-pressed rapeseed oil; vegetable or corn oil for brushing; vegetable or corn oil for brushing; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 veal chops or cutlets, about 300 g each; 4 veal chops or cutlets, about 300 g each; 200-250 g veal offal, such as liver, kidney, heart, sweetbreads, trimmed; 200-250 g veal offal, such as liver, kidney, heart, sweetbreads, trimmed; 200-250 g veal offal, such as liver, kidney, heart, sweetbreads, trimmed; 200-250 g veal offal, such as liver, kidney, heart, sweetbreads, trimmed; 200-250 g veal offal, such as liver, kidney, heart, sweetbreads, trimmed; a couple of handfuls of small tasty salad leaves, such as pea shoots, buckler leaf sorrel, rocket, purslane, washed; a couple of handfuls of small tasty salad leaves, such as pea shoots, buckler leaf sorrel, rocket, purslane, washed; Tewkesbury mustard dressing; a couple of good knobs of butter; a couple of handfuls of small tasty salad leaves, such as pea shoots, buckler leaf sorrel, rocket, purslane, washed; a couple of handfuls of small tasty salad leaves, such as pea shoots, buckler leaf sorrel, rocket, purslane, washed; a couple of handfuls of small tasty salad leaves, such as pea shoots, buckler leaf sorrel, rocket, purslane, washed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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

Ingredients

200-250 g veal offal, such as liver, kidney, heart, sweetbreads, trimmed
4 veal chops or cutlets

Europe
United Kingdom
Gluten-free

Method

Cut the offal into 1 cm chunks and set aside.

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.

Meanwhile, heat the rapeseed oil in a heavy-based frying pan. Add the butter and heat until foaming, then season the offal piece