Broiled Veal Chops Italian Style

The veal chops should be at least two to three inches thick and marinated for a couple of hours to get the best flavor out of them.

INGREDIENTS

• 4 veal rib chops

• 3 cloves of garlic chopped

• 1 Tbls of dried oregano

• 1 Tbls of dried basil

• 1/2 cup of white wine

• 1/4cup of olive oil

• 1/4 cup of freshly squeezed lemon juice

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1/4 cup of chopped parsley

  PREPARATION

• In a bowl mix together the oil, wine, lemon juice, oregano, basil and garlic.

• Season the chops with salt and pepper.

• Place the chops in a glass baking dish.

• Pour the mixture over the chops and marinate in the fridge for at least three hours turning the chops occasionally.

• Remove the chops from the marinade and place under broiler about 5 minutes on each side.

• Keep warm and let stand for around 15 minutes.

  Plate and sprinkle with parsley. Serves 4

http://www.great-chicago-italian-recipes.com/broiled_veal_chops.html