Yield: 6 servings
|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|
|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@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.