Method

First, make the aïoli. Put the egg yolks in a food processor and add the lemon juice, garlic and a good pinch of salt. Blitz briefly to combine, then with the motor running, slowly pour in the olive oil through the funnel. When it is all incorporated and you have a thick aïoli, transfer to a bowl. (It will keep in the fridge for a day.)

First, make the aïoli. Put the egg yolks in a food processor and add the lemon juice, garlic and a good pinch of salt. Blitz briefly to combine, then with the motor running, slowly pour in the olive oil through the funnel. When it is all incorporated and you have a thick aïoli, transfer to a bowl. (It will keep in the fridge for a day.)

When ready to cook, cut the courgettes in half. Finely slice lengthways, then cut into fine matchsticks. Place in a bowl and pour on a little of the batter. Toss together lightly using your fingertips, ensuring that all the batons are well coated.

You will need to cook the veal in batches or in two large pans to avoid overcrowding. Place 2 large non-stick pans over a high heat. When they are really hot, add the oil, then place the veal chops in the pan and cook, without moving, for 4 minutes on one side until golden on the underside. Turn and cook for a further 4 minutes on the other side. Remove from the pan and leave to rest in a warm place for 10 minutes. Season the chops really generously on both sides.

Meanwhile, to cook the courgettes, heat the oil in a deep fryer or other suitable deep, heavy-based pan to 180°C. Fry the courgette matchsticks in batches for 3–4 minutes, until just golden. Remove and briefly drain on kitchen paper. Lower the sage leaves into the hot oil in a basket and fry for a few seconds, then remove and drain on kitchen paper.

Place the veal chops on warm plates with a pile of shoestring courgettes. Add a dollop of aïoli and finish with the fried sage leaves.