4 bone-in Veal Loin Chops, cut 1-inch thick (about 2 pounds),
2 tablespoons chopped fresh sage,
1 tablespoon minced garlic,
2 tablespoons olive oil,
1 teaspoon each salt and pepper,
2 to 3 slices fresh bread,
1 tablespoon olive oil,
1 Chop sage leaves.
2 Chop garlic finely to mince.
3 Combine sage, garlic, olive oil, salt and pepper in a small bowl.
4 Rub over both sides of veal chops and set aside.
5 Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
6 For bread crumb topping, pulse bread in blender or food processor to make 1/2 cup crumbs.
7 Combine crumbs with olive oil in a small skillet.
8 Toast over Medium heat 5 minutes until lightly browned.
9 Grill chops 4 inches above Medium heat (375 degrees F grill surface temperature) 6 to 7 minutes per side.
10 Remove chops when internal temperature reaches 140 degrees F (not touching bone).
11 Sprinkle with toasted breadcrumbs and serve
No Nutritional Information Available