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Pan/ Roasted (with Sage!) the veal does the rest🤤❤️👌🍷🍽️🍾🥂🥳👀❤️👏👏👏👏👏

4 Veal chops 160g Veal (or Lamb) sweetbreads - cooked 50g dried morels or 100g fresh 100g girolles or any other dried mushroom handful wild garlic 150ml chicken stock 1 shallot 50g butter 50ml dry sherry 1. The sauce - soak the dried morels in a little boiling water, sweat the shallots in the butter, add sherry - reduce and then add chicken stock and the morels plus the soaking liquor. Reduce until the sauce is the consistency of cordial. 2. The sweetbreads - cut into 4 pieces, breadcrumb by dipping in milk, then flour, then egg, then breadcrumbs (panko are good). 3. The mushrooms - sweat in a little butter until cooked. 4. Grill the chops, pan fry the sweetbreads - when the chops are ready toss in some chopped wild garlic. 5. Put the warmed mushrooms on the plate, chop on top, sweetbreads next, sauce around the side and then a few leaves of wild garlic to garnish. Sweetbread - blanc, peel off membrane and breadcrumb by dipping in milk then flour then egg then panko breadcrumbs

30g parsley chopped with a clove of garlic and zest of a lemon

Heat some butter in pan cover veal chops in rosemary. When butter almost brown add chops to pan. Fry on both sides to desired cooking. ( pink in middle for us no blood) when happy take chops out of pan & leave to rest meanwhile deglaze pan with 2 tablespoons lemon juice. Serve with side salad & lemon H&M pan juices poured over top & serve with lo fat oven chunky chips. (Potatoes peeled chopped into chunks. Par boiled drained place on baking tray with one cal sprayed all over. Spray more one cal oil on top season into hot oven 200 deg for 30 mins.