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Pan-Fried Veal Chops With Rosemary-Almond Aioli
The Washington Post Wine Club Pan-Fried Veal Chops With Rosemary-Almond Aioli

Pan-Fried Veal Chops With Rosemary-Almond Aioli

This cut of meat is not inexpensive, so let this meal be the start of a special weeknight. Because yes, the dish tastes that good. Serve with a tomato salad or sauteed spinach.
Wine Pairing
Wine Pairing
6 tablespoons blanched sliced (skinless) almonds or slivers
Leaves from 2 1/2 stems rosemary
2 cloves garlic
7 tablespoons extra-virgin olive oil
2 bone-in veal chops, 3/4 inch thick (10 to 14 ounces total)
Kosher salt
Freshly ground black pepper
1 large lemon
1 teaspoon Dijon-style mustard
2 large pasteurized egg yolks
Preheat the oven to 375 degrees. Spread the almonds on a baking sheet.

Finely chop the rosemary to yield 2 tablespoons plus 2 teaspoons; transfer the 2 tablespoons to the food processor. Coarsely chop the garlic and transfer to the food processor.

Use 1 teaspoon of the oil to rub all over the veal chops, then use 2 teaspoons of the finely chopped rosemary to rub into the meat. Season all over with salt and pepper to taste. Let the meat sit for 10 minutes.

Meanwhile, toast the almonds in the oven for about 4 minutes, until fragrant and lightly browned. Transfer (warm) to the food processor.

Heat 2 teaspoons of the oil in a skillet over medium-high heat, until the oil shimmers. Add the veal chops and cook for 4 minutes without disturbing them; a nice browned crust will form. Turn over the chops and cook for 5 or 6 minutes, until the internal temperature of the meat registers 130 to 135 degrees (medium-rare).

Cut the lemon in half. Squeeze the juice of 1/2 lemon around the meat, then use a wooden spatula to dislodge any browned bits; this will form a pan sauce. Remove from the heat.

While the chops are cooking, squeeze the juice of the remaining lemon half into the food processor, taking care not to let any seeds fall in. Add the mustard and egg yolks; season with a pinch of the salt and pepper. Puree to form a mixture in which the nuts are finely chopped. With the motor running, add the remaining 6 tablespoons of oil through the feed-tube opening in a slow, steady stream to form a thick, textured aioli. The yield will be about 3/4 cup.

Place a veal chop on each plate, then spoon some of the pan sauce around and on the meat. Add a dollop of the aioli to each portion, either on or near the meat. Serve right away.

Adapted from “A Year in My Kitchen,” by Skye Gyngell (Ten Speed Press, 2006). Tested by Bonnie S. Benwick.

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