Getting the feel for veal? This mouthwatering dish was created by Ollie Couillaud, chef at sumptious Park Lane restaurant, Bord'EAUX
1. 30 minutes before cooking the veal, preheat the oven to 180°C. Cream the butter and add chopped anchovies, parsley and Pernod. Leave to set in the fridge.
2. Boil the Jersey royals for 25 minutes or until soft. Boil the asparagus for 5 minutes. leave to cool, then cut in to three pieces.
3. Cut the tomatoes into quarters, dice the red onion, shave cheese into strips and finely slice the garlic. Mix these ingredients together then add vinegar and olive oil and salt and pepper. Leave for 5 minutes to allow the flavours to develop.
4. Season the veal chops with salt, pepper and olive oil. Then grill them gently on each side for 5 minutes. Transfer into an ovenproof dish and cook in an oven for 8 minutes. Add the butter mix to pan, baste well and leave to rest for 5 minutes.
5. Serve veal chop on top of the mixed salad. Finish with the some of the butter mix and pan juices.
© Ollie Couillaud
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