Veal chop with girolles

Serves 4

(Jason Lowe)

I do love a veal chop and if your butcher doesn't have them in stock, he should be able to order them for you. They naturally cut a bit on the large side, so you could easily share one between two and just carve it on a board at the table.

4 veal chops weighing about 350-400g each
Salt and freshly ground black pepper
200g girolle or other wild mushrooms, cleaned
50-60g butter
2 cloves of garlic, peeled and crushed
2tbsp chopped parsley

Preheat a ribbed griddle pan, barbecue or heavy frying pan. Season the chops and lightly oil them. Grill for about 5-6 minutes on each side or a little longer, depending on the thickness, but keeping them pink.

Meanwhile, melt the butter in a frying pan and cook the girolles and garlic on a medium heat for 3-4 minutes, seasoning them and turning them as they are cooking until tender; then toss in the parsley.

Serve the chops with the girolles scattered on top.