• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 6 tablespoons fresh lemon juice

  3. 1/3 cup chopped fresh Italian parsley

  4. 3 garlic cloves, crushed

  5. 1 tablespoon minced fresh rosemary

  6. 6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick

  7. 3 tablespoons chopped fresh Italian parsley

  8. 1 tablespoon grated lemon peel

  9. 1 1/2 teaspoons minced fresh rosemary

  10. 1 teaspoon minced garlic

Instructions Jump to Ingredients ↑

  1. For veal:

  2. 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:

  3. 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.


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