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.  In a small bowl, whisk olive oil, lemon juice, parsley, lemon zest, garlic and oregano and pour over veal chops.  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.  To grill, preheat barbecue to medium-high heat and lightly oil grill grate.  Grill veal chops 6-8 minutes per side for medium doneness, or until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes depending on thickness.  Remove from grill and let rest 5 minutes before serving.  

Alternatively, to pan-roast, preheat the oven to 425°F.  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 sauté pan shown above in the Shop Source).  Sear chops until golden brown, about 3 minutes per side.  Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes depending on thickness.

For the Gremolata:

In a small bowl, combine all ingredients.  Once the veal chops are cooked, transfer to a serving platter and top each chop with a spoonful of gremolata.  Serve with a wedge of lemon.

Recipe from Bite Me More