Fennel Veal Chops With Garlic Mustard Butter - cooking recipe

Ingredients

2 tsp fennel seeds
1 tsp sea salt
1/2 tsp cracked black pepper
2 tbsp olive oil
4 None veal chops (7 oz each)
4 medium portobello mushrooms
5 tbsp butter, softened
1 tbsp coarsely chopped fresh flat-leaf parsley
1 clove garlic, crushed
1 tbsp wholegrain mustard
3 oz baby rocket leaves

Preparation

Using mortar and pestle, coarsely crush fennel seeds, salt and pepper. Stir in oil. Rub mixture all over veal.
Cook veal and mushrooms on heated oiled grill pan (or on the grill) until browned both sides and cooked to desired doneness.
Meanwhile, combine butter, parsley, garlic and mustard in a small bowl.
Divide arugula among serving plates. Top each with mushroom, veal, then seasoned butter.