Veal chop with bone marrow sauce

For the chips: bring a large saucepan of salted water to the boil and blanch the chips for 5 minutes until just tender. Drain the chips through a large colander then set aside to steam dry for about 5 minutes.

Preheat a deep fat fryer to 140C. When the oil is hot, blanch the chips in the oil for about 10 minutes, or until the oil stops bubbling. Remove the chips and drain.

When ready to serve, increase the temperature of the oil to 180C and fry the chips again for 5 minutes, or until crisp and golden. Drain on kitchen paper and season with sea salt and freshly ground pepper.

For the veal: season the veal chop with salt and freshly ground white pepper. Heat 25g of the butter in a large, heavy-based frying pan over a medium heat for 1-2 minutes, or until the butter is foaming and golden-brown.

Add the seasoned veal chop and fry for 1-2 minutes on each side, or until browned on both sides. Reduce the heat to medium-low and cook the veal chops for a further 3-4 minutes on each side (for medium). Squeeze in half the lemon juice and add the remaining butter for the last 2-3 minutes of cooking.

Remove the chop from the pan, leaving behind the lemony butter juices, and transfer to a warm plate to rest.

Add the shallot to the veal pan and sweat gently for 1-2 minutes until softened and translucent then pour in the chicken stock, increase the heat to high and boil for 3 minutes or until reduced to a glaze. Add the diced bone marrow and poach in the stock for 2-3 minutes.

Season with salt and pepper, squeeze in a little more lemon juice, to taste, and pour the sauce over the veal chop. Serve with the chips and a green salad on the side.