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Veal Chops With Basil Butter
Veal chops from the loin are an expensive cut and are best cooked quickly and simply. The flavour of basil goes well with veal, but other herbs can be used instead if you prefer.
Ingredients
25g/1oz/2 tbsp butter, softened
15ml/1 tbsp Dijon mustard
15ml/1 tbsp chopped fresh basil
Olive oil, for brushing
2 veal loin chops, 2.5cm/1in thick, about 225g/8oz each
Salt and freshly ground black pepper
Fresh basil sprigs, to garnish
Details
Serves: 2
Method
1. To make the basil butter, cream the softened butter with the Dijon mustard and chopped fresh basil in a large mixing bowl, then season with plenty of freshly ground black pepper.
2. Brush both sides of each chop with olive oil and season with a little salt.
3. Cook the chops on a hot barbecue for 7-10 minutes, basting with oil and turning once, until done to your liking. (Medium-rare meat will still be slightly soft when pressed, medium meat will be springy and well-done firm.) Top each chop with half the basil butter and serve at once, garnished with basil.
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