Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | 14-Oz Veal Loin Chops 2 inches thick |
4 tablespoons | Olive Oil, Extra-Virgin |
½ teaspoon | Kosher Salt |
¼ teaspoon | Black Pepper -- freshly ground |
2¼ teaspoon | Balsamic Vinegar |
2 tablespoons | Parsley -- coarsely chopped |
2 \N | Lemons -- halved and seeded |
1. Preheat a grill, grill pan, broiler, or outdoor barbecue to very hot.
2. Rub the veal chops with 1 Tbs of the oil. Season with half the salt and pepper.
3. Place the remaining salt, pepper, olive oil, and balsamic vinegar in a jar. Cover tightly and shake well to combine.
4. Grill the chops 10 mins a side and transfer to a warm serving platter. Drizzle with the olive oil and balsamic mixture, sprinkle with the parsley, and serve with the lemon halves.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking