Veal chop and sea salt pistachio crumble
Surprise your guests with a restaurant dish, veal chop and pistachio crumble in sea salt.
1. Preheat the oven to th. 6/7 – 200°C. In a food processor, put the pistachios, parmesan cheese, herbs, peeled garlic, one tablespoon of olive oil, a little sea salt and pepper. Blend for 30 seconds to get a crumble.
2. Place over high heat the remaining olive oil in a large skillet. Add the veal chops and let them caramelise on both sides for a few minutes. They should be golden on the outside, but still pink in the center.
3. Coat the veal chops with the crumble and bake for 15 minutes. At the end of cooking, let the meat rest for 10 minutes out of the oven, cover with aluminum foil. Sprinkle lemon salt and a pepper. Serve with potatoes boiled in water.
Photo credit: Sucré Salé
