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Grilled Lemon-Parsley Veal Chops


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  • VEAL:
  • 1/2 cup olive oil
  • 6 tablespoons fresh lemon juice
  • 1/3 cup chopped fresh Italian parsley
  • 3 garlic cloves crushed
  • 1 tablespoon minced fresh rosemary
  • 6 loin or rib veal chops, 1" thick - (8 to 10 oz ea)
  • 3 tablespoons chopped fresh Italian parsley
  • 1 tablespoon grated lemon peel
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 teaspoon minced garlic


Servings 6


Step 1

For Veal: Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15- by 10- by 2-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.

This recipe yields 6 servings.

What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.

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