Grilled Peppery Herb Veal Chops Recipes

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL

Steps:

• Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
• Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

GRILLED VEAL CHOPS AND PEPPERS

Steps:

• Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
• Preheat grill or broiler.
• Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
• Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
• Serve at once, hot, or within 30 minutes at room temperature.

GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER

Steps:

• Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
• While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
• When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.

GRILLED LEMON-PARSLEY VEAL CHOPS

Steps:

• For veal:
• Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• For topping:
• Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
• Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.