BROILED VEAL CHOP RECIPES

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TUSCAN-STYLE VEAL CHOPS RECIPE - STEVEN RAICHLEN | FOOD & WINE



Tuscan-Style Veal Chops Recipe - Steven Raichlen | Food & Wine image

"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these. More Veal Recipes

Provided by Steven Raichlen

Categories     Meat + Poultry

Total Time 40 minutes

Yield 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1 tablespoon rosemary leaves
1/4 cup sage leaves
Four 12-ounce veal rib chops, cut 1 inch thick
Salt and freshly ground black pepper

Steps:

  • Light a charcoal grill. On a platter, mix the 2 tablespoons of 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.

GRILLED VEAL CHOP SICILIAN STYLE RECIPE - NYT COOKING



Grilled Veal Chop Sicilian Style Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 11

1 medium-size tomato, seeded and diced
1/2 tablespoon diced red onion
7 black olives, pitted and sliced into quarters
1 tablespoon capers
1 tablespoon chopped fresh basil
Pinch dried hot red chili peppers
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
2 large veal loin chops, 1/2 to 3/4 inch thick
1/2 bunch arugula, washed and stems removed

Steps:

  • Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
  • Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
  • To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.

Nutrition Facts : @context http//schema.org, Calories 442, UnsaturatedFatContent 21 grams, CarbohydrateContent 6 grams, FatContent 31 grams, FiberContent 2 grams, ProteinContent 34 grams, SaturatedFatContent 8 grams, SodiumContent 751 milligrams, SugarContent 3 grams, TransFatContent 1 gram

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TUSCAN-STYLE VEAL CHOPS RECIPE - STEVEN RAICHLEN | FOOD & WINE
"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these. More Veal Recipes
From foodandwine.com
Reviews 5
Total Time 40 minutes
Category Meat + Poultry
  • Light a charcoal grill. On a platter, mix the 2 tablespoons of 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.
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