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Veal Chop

Ingredients

4 - 12 oz. Veal chops
1 cup veal jus
3 bulbs fennel
8 oz. Flash frozen chestnuts 1 1/4 cup
1 cup frozen pearl onions
2 tbsp. duck fat or oil
1/2 cup butter
2 tbsp. sugar
1 tbsp. dry fennel seed
1/2 bunch fresh dill, 3 tbsp. whole sprigs
salt & pepper to taste

Method

1. Preheated oven with 2 tbsp. of butter, salt and pepper. Roast the frozen chestnuts for 6 minutes in 300° oven. Set aside.
2. Cut fennel into battonnets, discard root and greens. Saute over mediu mheat with 1/4 cup butter and tbsp. sugar until they caramelize. Set aside.
3. Saute veal chop in large sauté pan, preferably cast iron, 5 minutes each side on medium high heat with duck fat.
4. Add fennel seeds, caramelized fennel, chestnuts and pearl onions. Cook in oven at 400° for 12 minutes.
5. Reserve veal chop.
6. Add veal jus to pan and season.
7. Add chopped dill and 1 tsp. Of Filippo Berio® Olive Oil.
8. Serve the veal chop along with vegetable and veal jus infused with dill and Filippo Berio® Olive Oil.