Grilled Lemon-Parsley Veal Chops

4.8(30)

Serve with a crisp romaine salad and the [Saffron Rice and Red Pepper Pilaf](/recipes/recipe_views/views/108460). Marinate the veal six hours before grilling. What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.

by Epicurious·published 2004-08-20

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Servings

Makes 6 servings

Total time

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Ingredients (10)

serves

1/2 cup olive oilolive-oil
6 tablespoons fresh lemon juicelemon-juice
1/3 cup chopped fresh Italian parsleyparsley
3 garlic cloves, crushedgarlic
1 tablespoon minced fresh rosemaryrosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
3 tablespoons chopped fresh Italian parsleyparsley
1 tablespoon grated lemon peellemon
1 1/2 teaspoons minced fresh rosemaryrosemary
1 teaspoon minced garlicgarlic

Instructions (3 steps)

01Whisk 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.
02Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
03Prepare 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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Not rich — missing servings, total time, or calories.