Directions:
- For veal: Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- For topping: Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
- Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.92 Kcal (1030 kJ) | ||
| Calories from fat | 181.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.17g | 31% | |
|---|---|---|---|
| Cholesterol | 41.58mg | 14% | |
| Sodium | 30.98mg | 1% | |
| Potassium | 233.78mg | 5% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 14.01g | 28% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 2.8mg | 15% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 273.93 Kcal (1147 kJ) | ||
| Calories from fat | 202.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.46g | 31% | |
|---|---|---|---|
| Cholesterol | 46.32mg | 14% | |
| Sodium | 34.51mg | 1% | |
| Potassium | 260.4mg | 5% | |
| Total Carbs | 2.54g | 1% | |
| Sugars | 0.63g | 2% | |
| Dietary Fiber | 0.41g | 1% | |
| Protein | 15.61g | 28% | |
| Vitamin C | 16.6mg | 25% | |
| Iron | 3.1mg | 15% | |
| Calcium | 20.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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