Veal chop with salsa verde

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35min

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Do you want to get started with veal chop with salsa verde? Discover the full recipe here!

Do you want to get started with veal chop with salsa verde? Discover the full recipe here!
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Ingredients

What do you need?

Quantity: 4P

1.2 kg veal chop
Olive oil
Pepper and salt

Roasted young garlic:
9 pieces of young garlic (or young leeks can also be used)
200 ml mild soy sauce

Salsa verde:
8 tbsp olive oil
1 good tbsp capers
1 green chili finely chopped
Handful of flat-leaf parsley finely chopped
6 anchovy fillets
Zest and juice of 1 lime
Pinch of fleur de sel
1 tsp grain mustard
2 sprigs of rosemary
1 tbsp white wine vinegar
1 clove of garlic finely chopped with salt

1.2 kg veal chop
Olive oil
Pepper and salt

Roasted young garlic:
9 pieces of young garlic (or young leeks can also be used)
200 ml mild soy sauce

Salsa verde:
8 tbsp olive oil
1 good tbsp capers
1 green chili finely chopped
Handful of flat-leaf parsley finely chopped
6 anchovy fillets
Zest and juice of 1 lime
Pinch of fleur de sel
1 tsp grain mustard
2 sprigs of rosemary
1 tbsp white wine vinegar
1 clove of garlic finely chopped with salt
Preparation method

How do you make this?

Preheat the BBQ to a temperature of 200-215°C.

Brush the veal chop with a little olive oil and season with salt.

Place the young garlic on the grill and turn it after 5 minutes.

Remove the leaves from the rosemary, chop the herbs, capers, and anchovies finely.

Mix this with the mustard, lime, chili, salt, vinegar, and finely chopped garlic with salt.

Stir everything well so that all flavors are well combined.

Take the garlic out of the BBQ and pour some soy sauce over it.

Then place the young garlic back in the dish on the BBQ so that the soy sauce can reduce a bit.

Place the veal chop on the BBQ and grill the meat briefly on both sides at a temperature of 250°C.

Remove the meat, season with pepper and salt. Finish with the homemade salsa verde and parsley.

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