Blimey, that’s some slab of meat” is inevitably the first thought you’ll have on seeing this dish. It’s certainly what I felt, on being presented with a huge hunk of veal – about as far from a thin, elegant schnitzel as you can get. That’s not to say it isn’t an appealing offering itself, just that it’s one that’s significantly more intimidating!

“I’m not sure this shows off everything Zucca’s talented chefs can do”

On a bed of spinach and lemon, the accompaniment isn’t there to vie for affection with the main – and is never going to stand up to this wall of griddle-charred meat. I’ll admit, this is a more pure carnivorous event than I’d usually opt for, ordering from the menu at will, and, if I’m honest, I’d have been fine with half the meat and twice the veg. That said, it was genuinely delicious, with a depth of flavour, and pure, juicy animality that can often be lost in the subtlety of veal. A guilty feeling crosses my mind that this is pretty different from the image of miserable, vulnerable, poorly-treated cow-babies that does tend to make me feel a pang of regret (or at least naughtiness) on the rare occasions when I eat veal.

I’ve been to Zucca before, but not had the veal chop, and that means I’ve seen just how brilliant their high-class (high-price!) cooking can be. I’m not certain that this dish would have conveyed that to me, and only so-so desserts left me wishing that I’d ordered one of the mouth-wateringly-described starters. I’ll come back, and I’ll order more adventurously (given the freedom to do so). This is a meat-lover’s delight – but for a connoisseur of flavour and variety, I’m not sure this shows off everything Zucca’s talented chefs can do.