GREMOLATA GRILLED VEAL CHOPS

Serves 4. Total Prep/Cooking Time: 30 minutes

4 well-trimmed veal rib of loin chops, cut 1 inch thick (approx. 8 ounces each)
2 medium red bell peppers, each cut lengthwise in half
2 teaspoons olive oil
Salt and pepper
 
Gremolata:
3 tablespoons finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
1 teaspoon freshly grated lemon peel
1 clove garlic, crushed
 
1. In small bowl, combine gremolata ingredients; mix well.
2. Brush bell peppers with oil. Reserve 1 tablespoon gremolata; press remaining into both sides of veal chops and peppers.
3. Place chops and peppers on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes or until veal is medium doneness and peppers are tender, turning occasionally.
4. Sprinkle reserved gremolata over chops; season with salt and pepper, as desired. Cut each pepper half into three pieces; serve with chops.

COOK’S TIP: To broil, place chops and peppers on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes or until veal is medium doneness and peppers are tender, turning once.

Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
Recipe courtesy of the American Veal Association.