• 4servings
  • 15minutes

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Nutrition Info . . .

VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 x 500 g veal chops , cut about 2 1/2 cm thick

  2. 2 cloves garlic

  3. 4 tbsp capers , well rinsed

  4. 20 g flat-leaf parsley

  5. 10 g mint leaves

  6. 30 g mixed watercress and tarragon

  7. 6 tbsp extra-virgin olive oil , plus extra for brushing

  8. 1/2 lemons , juice only, or about 1 1/2 tablespoons

Instructions Jump to Ingredients ↑

  1. If you are using a charcoal barbecue, light it 40 minutes before you want to start cooking. If you are using a gas barbecue, light it 10 minutes beforehand. Otherwise preheat the grill to high.

  2. For the sauce, coarsely chop the garlic cloves and then put into a small food processor with the capers, parsley, mint, mixed leaves and oil and blend for a few seconds into a coarse paste. Spoon into a bowl and stir in the lemon juice, ½ teaspoon salt and 20 turns of the black pepper mill.

  3. Brush the veal chops on either side with a little more oil and season well with salt and pepper. Cook for 6-8 minutes on each side until cooked through but still moist inside and with a slight pink blush. If you have a meat thermometer it should register 60°C in the centre of the meat. Serve with the green sauce.


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