These delicious veal chops are a great alternative to the typical grill-fare. The recipe calls for sage, but fresh thyme or tarragon may also be used.
12 to 14 minutes
4bone-in Veal Loin Chops, cut 1-inch thick (about 2 pounds)
2tablespoonschopped fresh sage
1teaspooneach salt and pepper
2 to 3slicesfresh bread
Chop sage leaves.
Chop garlic finely to mince.
Combine sage, garlic, olive oil, salt and pepper in a small bowl.
Rub over both sides of veal chops and set aside.
Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
For bread crumb topping, pulse bread in blender or food processor to make 1/2 cup crumbs.
Combine crumbs with olive oil in a small skillet.
Toast over Medium heat 5 minutes until lightly browned.
Grill chops 4 inches above Medium heat (375 degrees F grill surface temperature) 6 to 7 minutes per side.
Remove chops when internal temperature reaches 140 degrees F (not touching bone).
Sprinkle with toasted breadcrumbs and serve
No Nutritional Information Available
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