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
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
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
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!