Tuscan-Style Veal Chops with Rosemary & Sage

Grilling is the world's oldest and one of the healthiest cooking methods. It's also the perfect way to cook for today's healthy lifestyle, being naturally high in flavour, low in fat and short on prep-time. This wonderful recipe comes from Steven Raichlen, grill-master, cookbook author and contributor to Food & Wine Magazine. The flavour in these savory grilled veal chops is outstanding and the preparation couldn’t be easier, and as Raichlen says, "when you add butter or olive oil to meat hot off the grill the fat mixes with the meat juices and creates an instant sauce." Minced garlic and fresh herbs lend a lovely Springtime freshness and bright Italian flavour, and paired with a simple salad with arugula or mixed greens, sliced radish and fresh mint with a tangy lemon dressing, the combination is as bright and beautiful as a summer day. 

Tuscan-Style Veal Chops
Serves 2
Recipe courtesy Steven Raichlen of Food & Wine

2 tbsp extra-virgin olive oil, plus more for drizzling 
2 garlic clove, minced 
1 tbsp rosemary leaves 
1/4 cup sage leaves 
2 12-ounce veal rib chops, cut at least 1-inch thick 
Salt and freshly ground black pepper to taste


Preheat an outdoor grill to medium-high. On a platter, mix the olive oil with the garlic, rosemary and sage. Season the veal chops with salt and black pepper and drizzle generously with olive oil. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium. Transfer the chops to the platter and turn to coat with the olive oil and herbs. Generously drizzle the veal with olive oil and let stand for 3 minutes, turning the chops a few times. Spoon the juices and oil over the chops and serve.



Arugula, Radish & Mint Salad
Serves 2
Recipe courtesy Steven Raichlen of Food & Wine

2 handfuls of baby arugula
4 radishes, sliced very thin
1 lemon or meyer lemon, segmented
10 mint leaves, rough chopped
juice of 1 lemon
1 garlic clove, pressed
2 tblsp extra-virgin olive oil
salt and freshly ground pepper


In a large bowl, combine lemon juice, pressed garlic, salt, and pepper.  In a slow steady stream, whisk in the olive oil with a fork.  Gently toss in the arugula, radishes, lemon segments and mint.