Grilled Lemon Parsley Veal Chops

Grilled Lemon Parsley Veal Chops


For the Veal:

  • 1/2 cup extra virgin olive oil
  • 6 tablespoons fresh lemon juice
  • 1/3 cup chopped fresh Italian parsley
  • 3 garlic cloves, crushed
  • 1 tablespoon minced fresh rosemary
  • Six 8 to 10-ounce loin or rib veal chops, each about 1 inch thick

For the Topping:

  • 3 tablespoons chopped fresh Italian parsley
  • 1 tablespoon grated lemon peel
  • 1 and 1/2 teaspoons minced fresh rosemary
  • 1 teaspoon minced garlic 



Prepare the Veal:

  1. Whisk first 5 ingredients in small bowl to blend.
  2. Arrange veal chops in 15 x 10 x 2-inch glass baking dish.
  3. Sprinkle chops on both sides with salt and pepper.
  4. Pour marinade over chops; turn to coat.
  5. Cover and refrigerate at least 6 hours or overnight, turning occasionally.

For the Topping:

  1. Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
  2. Prepare barbecue (medium-high heat).
  3. Remove chops from marinade and sprinkle generously with salt and pepper.
  4. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare.
  5. Transfer chops to serving platter; sprinkle each with topping. Makes 6 servings.

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