Grilled Lemon-Parsley Veal Chops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with a crisp romaine salad and the Saffron Rice and Red Pepper Pilaf. Marinate the veal six hours before grilling. What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano. Ingredients:
1/2 cup olive oil |
6 tablespoons fresh lemon juice |
1/3 cup chopped fresh italian parsley |
3 garlic cloves, crushed |
1 tablespoon minced fresh rosemary |
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick |
3 tablespoons chopped fresh italian parsley |
1 tablespoon grated lemon peel |
1 1/2 teaspoons minced fresh rosemary |
1 teaspoon minced garlic |
Directions:
1. 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.
2. For topping: Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
3. 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.
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