We have rubbed these veal chops with a mixture of rosemary, sage and lemon zest. Best served pink, and served alongside freshly podded English peas, slow-cooked with sweet Tropea onions, butter and basil.

• Serves 2; Veal Chop approx 450g each
• Allergens: Milk

AT HOME PREPARATION:

THIRTY MINUTES BEFORE COOKING, REMOVE VEAL FROM THE FRIDGE AND BRING UP TO ROOM TEMPERATURE. WARM A GRILL PAN OR A DRY NON-STICK PAN OVER A HIGH HEAT. CAREFULLY PLACE THE MEAT IN THE HOT PAN: COOK FOR 10 MINUTES, THEN FLIP AN COOK THE OTHER SIDE FOR 2 MINUTES. REMOVE FROM THE HEAT AND PLACE ONE SLICE OF PROSCIUTTO OVER EACH VEAL CHOP.  REST SOMEWHERE WARM FOR 5 MINUTES. WARM THROUGH PEAS IN A SAUCEPAN OVER MEDIUM HEAT. SERVE WITH LEMON WEDGE.