Tuesday, July 18, 2017
Grilled Tuscan-Style Veal Chops
Moist, tender and enormously flavourful, this simple and delicious recipe is at its best when made with the freshest and thickest veal chops you can find. Marinated for a few hours in a classic combination of aromatic herbs, bold garlic, fruity olive oil and freshly grated lemon zest, these tender milk-fed Tuscan-Style Veal Chops are best grilled on medium-high heat, until the veal is well-marked, about six minutes per side for medium-rare. Succulent and juicy, simple fresh ingredients transform these gorgeous grilled veal chops into sumptuous works of art.
Veal Chops with Tuscan-Style Marinade
2 8-ounce veal chops, cut 1-inch thick
2 cloves garlic, finely chopped
1 lemon, zested
2 tbsp finely chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp chopped fresh sage
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
1 lemon, thickly sliced for garnish
Combine garlic, lemon zest, rosemary, tarragon, thyme, sage, salt and pepper in a food processor and pulse until well blended. Place the veal chops in a baking dish and drizzle half of the marinade over the chops, pressing the mixture into the meat with your fingers, making sure they coat the meat. Turn the chops over and repeat with remaining oil and herb mixture. Cover with cling film and refrigerate for 6 hours or even overnight.
Half an hour before cooking, remove the veal from the refrigerator and allow it come to room temperature. Preheat an outdoor grill to medium high then grill the chops for 5-6 minutes per side for medium doneness, turning with tongs halfway through. For nice crosshatch marks, rotate the chops 90 degrees after 3 minutes of cooking on each side. While chops are resting, brush the lemon slices with olive oil and grill until slightly charred and warmed through. Transfer the chops to a platter and let rest for 3 minutes before serving, for veal, like beef, must rest before it is cut or the juices will run out.
Serve the veal chops with the lemon slices and your favourite side dishes, such as grilled fennel and simple Arugula Salad.