12 (12 oz.) veal chops
2 c. ancho chile honey glaze
1 lobe veal sweetbreads, blanched and sliced
2 each yams
1 tsp. unsalted butter
1/2 tsp. maple syrup
2 c. peanut oil, for deep frying
4 each chayote squash, cut into 36 football shapes, then blanched
Salt and ground pepper, to taste
1 1/2 c. fennel sauce
12 sprigs fennel tops, for garnish

Bake one of the yams in the oven at 350 degrees until soft. Peel and pass through a food mill. Add unsalted butter and maple syrup. Season to taste with salt and black pepper. Peel the other yam and cut into fine julienne strips. Deep fry these strips of yam in the peanut oil that has been heated in a sauce pan to 360 degrees. Remove from oil when crisp and place on a paper towel to soak up the excess oil. Season with salt, lightly. Charbroil veal chop almost until it reaches the desired temperature. Brush liberally with the ancho chile honey glaze and continue charbroiling until cooked to desired temperature. Heat a saute pan with a touch of the peanut oil. Add the sweetbread slices which have been lightly seasoned with salt and ground black pepper. Cook until crisp on 1 side (about 1 minute) then turn over and cook 1 minute longer. Heat chayote squash footballs in a touch of the peanut oil and season lightly with salt and ground black pepper.

PRESENTATION:

Place 1 ounce of the fennel sauce on the bottom right portion of a plate. Place the veal chop on top of the sauce with the bone sticking up towards the top right of the plate, leaving a border of sauce around the bottom of the meat of the chop. Pipe from a pastry bag with a star tip the yam puree onto the plate in the top left portion. Between the bone and the yam puree place the fried yam strips. To the bottom of the yam puree, place 3 chayote squash footballs per plate. Place a sweetbread slice towards the bottom of the chayote squash. Garnish with a fennel sprig between the bone and the fried yams.