Tuscan Veal Chops Recipe

This simple recipe won’t take hours, but showcases this cut of meat in all its glory with hints of rosemary and sage. Our Veal is milk-fed and cut from the loin. Tender, mild, and versatile, this premium cut can be used in a variety of other dishes for whatever flavours you’re craving.

INGREDIENTS

4 VEAL CHOPS
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1 tablespoon rosemary leaves
1/4 cup sage leaves
Salt
Freshly ground black pepper

METHOD

1. Light a charcoal grill. Alternatively, you could use a cast-iron skillet on the hob.
2. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary, and sage.
3.  Season the veal chops with salt and black pepper and drizzle generously with olive oil.
4. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium.
5. Transfer the chops to the platter and turn to coat with the olive oil and herbs.
6. Generously drizzle the veal with olive oil and let stand for 3 minutes, turning the chops a few times.
7. Spoon the juices and oil over the chops and serve. For a side dish that would work well with the veal chops, try a roast garlic mashed potato, a white bean salad, sauteed spinich, a Tuscan panzanella salad.

Recipe originally found at: https://www.foodandwine.com/recipes/tuscan-style-veal-chops