Ingredients

• 4 x 400g/14oz rosé veal chops (medium thickness)
• French trimmed
• salt and freshly ground white pepper
• 75g/3oz butter
• softened
• 110ml/4fl oz chicken stock
• 1 tsp chopped fresh parsley leaves
• 1 tsp chopped fresh chives
• 1 tsp chopped fresh tarragon leaves
• 1 tsp chopped fresh chervil leaves
• 2 tsp freshly squeezed lemon juice
• 8 Romaine lettuce leaves
• or similar crisp lettuce leaves
• roughly chopped
• 25g/1oz butter
• 2 tbsp hot chicken stock
• 2 tbsp fresh peas
• 2 tbsp broad beans
• blanched
• pods and inner skins removed
• 2 spring onions
• trimmed
• cut into 1½cm/½in slices
• 8 Jersey Royal potatoes
• cooked until tender
• skins removed
• salt and freshly ground white pepper
• 2 tbsp spring onions
• trimmed
• finely sliced
• 1 tbsp back bacon
• finely chopped
• 2 tbsp butter
• melted

Directions

• For the veal
• season the veal chops with salt and freshly ground white pepper.
• Heat 25g/1oz of the butter in a large
• heavy-based pan over a medium heat for 1-2 minutes
• or until it is foaming and has turned golden-brown.
• Add the seasoned veal chops and fry for one minute on each side
• or until browned on both sides.
• Reduce the heat
• then continue to cook the veal chops for 3-4 minutes on each side (for medium)
• or until cooked to your liking. When the veal chops are cooked
• remove them from the pan and set aside to rest on a warm plate.
• Drain the butter from the pan the veal chops were cooked in
• then add the chicken stock and bring it to a simmer. Continue to simmer the chicken stock until it has thickened and the volume of liquid has reduced by half (reserve these pan juices).
• Meanwhile
• in a bowl
• mix the remaining 50g/2oz of softened butter into a bowl with the chopped herbs and lemon juice until well combined. Season
• to taste with salt and freshly ground pepper
• then set aside.
• Meanwhile
• for the summer vegetables
• bring a pan of salted water to the boil
• add the chopped lettuce leaves and boil for one minute
• or until just tender. Drain well.
• Heat the butter in a frying pan over a medium heat. When the butter is foaming
• add the stock
• peas
• broad beans
• spring onions and cooked lettuce and bring the mixture to a simmer. Continue to simmer for 2-3 minutes or until the vegetables are tender and the majority of the liquid has evaporated. Set aside and keep warm.
• Meanwhile
• for the potatoes
• place the cooked
• skinned potatoes onto a plate and crush lightly with the bottom of a ramekin or bowl (NB: Don't crush the potatoes too much - they should keep their shape). Season
• to taste
• with salt and freshly ground white pepper.
• Sprinkle the chopped spring onions and chopped bacon over the crushed potatoes
• then drizzle over the melted butter. Cover the plate with cling film and microwave on full power for two minutes
• or until the bacon is cooked and the ingredients are completely heated through.
• To serve
• divide the summer vegetables and the crushed Jersey Royals equally among four serving plates. Place one cooked veal chop on top of each serving. Place a teaspoonful of the reserved herbed butter on top of each veal chop. Drizzle the reserved pan juices around the edge of the plate.