Veal chops with sage vinaigrette

Yield: 6 servings

Measure Ingredient
6 Veal chops -; (ea 1" thk)
Salt; to taste
Freshly-ground black pepper; to taste
½ bunch Fresh sage; leaves only, chopped (about 1/4
Cup)
3 larges Shallots; finely diced
⅓ cup Extra-virgin olive oil
Juice of 1 lemon; freshly squeezed

Preheat grill or broiler. Season chops to taste with salt and pepper. When coals have cooled down, grill 8 to 10 minutes per side. Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette. Taste and adjust seasonings, and spoon over warm chops. Serve immediately. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B24 broadcast 04-21-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-21-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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