Herb-Grilled Veal Chops

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,

Directions

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

Nutritional Information

No Nutritional Information Available