Dinner ideas

Orange and fennel veal chops

orange and fennel veal chops



1.Finely grate 2 tsp rind from oranges. Segment oranges over a small bowl, reserving 1 tbsp of the juice.
2.Cook fennel on a heated oiled barbecue (or grill or grill pan) until tender; cool.
3.Meanwhile, combine veal with rind, seeds and half the oil in a medium bowl; season. Cook veal on heated oiled barbecue (or grill or grill pan). Remove veal from barbecue and cover. Stand 5 minutes.
4.Combine fennel, orange segments, reserved juice, remaining oil, onion and rocket in a large bowl; season to taste. Serve veal with fennel salad.

Related stories