CookEat Recipe
Veal Chops with Ham
Broiled veal chops served over smoked ham with watercress.
Method
Steps
Step 1
Use six very thin slices of raw smoke-cured ham labelled for cooking before eating. Trim the rough edges. Arrange on a broiler and broil over brisk charcoal heat for about one and a half minutes on each side, continuing as needed until the centres reach 145°F, checked by inserting a fine-tip thermometer along the thickest part of a slice. Rest for three minutes and keep hot.
Step 2
Neatly trim the six small raw veal chops and gently flatten them with the smooth side of a meat mallet, keeping the bones intact. Season all over with the teaspoon of salt and half teaspoon of ground black pepper, then turn lightly in the tablespoon of olive oil.
Step 3
Arrange the chops on a clean broiler and broil for about five minutes on each side. Continue as needed until their thickest centres reach 145°F, checked away from the bone with a clean thermometer, then let rest for three minutes.
Step 4
Wash and drain a little watercress. Arrange all six hot broiled ham slices on a hot serving dish, place one cooked veal chop over each slice, decorate with the watercress and serve immediately.
Cooked it? Rate it.
Cooked 0 times