Tuscan Veal Chops
Baby sis and I got talking about what was for dinner and she bragged about how she had a gorgeous veal chop marinating in the fridge just waiting for her to throw on the grill.Β Okay, she wasn’t really bragging but it felt like that because I had nothing going on for dinner…I hadn’t been to the butcher, I didn’t have any veggies, and I certainly didn’t have a game plan like she had!
She couldn’t say enough about this recipe for Tuscan Veal Chops so I figured I ought to give it a try, especially because I know how many of you really appreciate having a recipe that can be prepped ahead so that coming home, after a long day at work or fussing with the kids, you have an almost-completed main course!
Begin with a lovely lemony, garlicky marinade and let your chops sit in that overnight.Β Then, either fire up the grill or turn the oven on, pan-sear and roast the chops to perfection.Β Top them with an herb gremolata, and poof!Β Dinner is served!
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Tuscan Veal Chops
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes plus marinate time 6 hours minimum
Ingredients
Marinade:
- 4 veal chops, each about 1-inch thick
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp lemon zest
- 1 large garlic clove, minced
- 1 tsp dried oregano
- 1/4 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
Herb Gremolata:
- 3 tbsp chopped fresh flat-leaf parsley
- 2 tbsp olive oil
- 1 tbsp chopped fresh mint
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 1/4 tsp Kosher salt
Lemon wedge, for garnish
Instructions
For the Marinade:
Place veal chops in a glass baking dish.Β In a small bowl, whisk olive oil, lemon juice, parsley, lemon zest, garlic and oregano and pour over veal chops.Β Turn chops to coat well, cover and refrigerate, turning occasionally, for 6-24 hours.
Remove veal chops from marinade and season with salt and pepper.Β To grill, preheat barbecue to medium-high heat and lightly oil grill grate.Β Grill veal chops 6-8 minutes per side for medium doneness, or until an instant-read thermometer inserted horizontally into a chop registers 155Β°F (do not touch bone), 10 to 15 minutes depending on thickness.Β Remove from grill and let rest 5 minutes before serving. Β
Alternatively, to pan-roast, preheat the oven to 425Β°F.Β Heat 1 tbsp unsalted butter and 1 tbsp olive oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking (I love the Mauviel sautΓ© pan shown above in the Shop Source).Β Sear chops until golden brown, about 3 minutes per side.Β Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155Β°F (do not touch bone), 10 to 15 minutes depending on thickness.
For the Gremolata:
In a small bowl, combine all ingredients.Β Once the veal chops are cooked, transfer to a serving platter and top each chop with a spoonful of gremolata.Β Serve with a wedge of lemon.
Recipe from Bite Me More
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