he tomatoes, white beans, and veal stock. Stir and add rosemary
edium bowl.
For the veal chops, combine the oil, garlic, oregano
lace over high heat. Cook veal chops until browned on both sides
irm.
Preheat broiler. Season veal chops. Cook for 4 mins per
Cook potatoes in a saucepan of boiling water for 10-15 mins, until just tender. Drain. Cool slightly, then halve potatoes.
Meanwhile, preheat the grill to medium-high. Brush veal chops with 1 tbsp of the oil and season. Cook for 3 mins on each side for medium-rare, or until cooked to desired doneness. Transfer to a platter. Let stand, loosely covered with foil, 5 mins.
For the salsa verde, mix remaining ingredients and remaining oil in a bowl.
Top veal chops with salsa verde and serve with potatoes.
Preheat grill and oil grates. Sear veal chops for 5-6 mins per side, or until cooked to your liking.
Grill fennel and mandarin oranges for 1-3 mins, or until just browned.
Meanwhile, to make the salsa verde, combine herbs, mustard, lemon juice, capers, garlic and olive oil in a small bowl. Serve veal, fennel and mandarin oranges topped with salsa verde.
or 10 minutes.
Pat veal chops dry and season with salt
Sprinkle veal chops with salt and pepper; dredge chops in 1/2 cup flour
Trim fat from veal chops. Rub cracked pepper over chops.
Coat a large
Sprinkle veal chops with seasoning and pepper.
Place the veal chops on a heated grill of
hopped tarragon.
Season the chops on both sides with salt
In a large shallow baking dish, combine olive oil with garlic, rosemary, salt and pepper.
Turn chops in olive oil mixture to coat them well.
Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
Grill veal chops on a hot barbecue 2 minutes per side.
Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145\u00b0 on a meat thermometer.
They should be just pink inside.
Toss arugula with cherry tomatoes, lemon juice, salt and oil.
Serve salad on top of veal chops.
Season both sides of veal chops with salt, black pepper, and
Set aside.
Season the veal chops on both sides with salt
Preheat an outdoor grill or a broiler.
Place the veal chops in a shallow dish and season with salt and pepper.
Combine the oil with Herbes de Provence and brush lightly over both sides of the chops.
Allow to sit for 15 to 20 minutes at room temperature. Grill the chops for 5 to 6 minutes per side or until the desired degree of doneness.
Serve hot, garnished with parsley or other fresh herbs.
Serves 4.
1. Place veal chops in a foil lined baking
Arrange veal chops in shallow dish.
Sprinkle chops with lemon juice, black pepper and parsley.
Marinate 2 hours.
In nonstick skillet over high heat, cook veal chops 2 to 3 minutes on each side.
Remove to platter or plate.
Squeeze lemon wedge over each chop.
of vegetables), top with veal chop, spread with half of
ut not smoky. Add the veal chops and saute until nicely browned