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Herb-Grilled Veal Chops

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.


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

12 to 14 minutes


4 servings


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
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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