Gremolata:
- 1 tbsp (15 mL) olive oil
- 2 tsp (10 mL) minced garlic
- 2 tbsp (30 mL) finely chopped flat leaf parsley
- 1 tbsp (15 mL) finely chopped fresh basil
- 1 tbsp (15 mL) grated lemon zest
- 1/4 tsp (1 mL) coarse salt
- 1/4 tsp (1 mL) fresh cracked pepper
- 4 bone-in Ontario veal chops [about 8 oz (250 g) each]
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1 mL) coarse salt
- 1/4 tsp (1 mL) fresh cracked pepper
Instructions:
In skillet, heat oil over medium high heat. Stir in garlic and cook just until fragrant, but not browned, about 30 seconds. Scrape into bowl. Stir in parsley, basil, lemon zest, salt, pepper. Set aside.
Rub veal chops with olive oil and sprinkle with salt and pepper. Grill over medium high heat, until desired doneness, about 7 minutes per side, depending on the thickness. Transfer to platter and rest for 10 minutes.
Serve veal chops topped with gremolata.
Indoor Cooking: If you don’t have a grill, sear oiled, seasoned veal chops in an oven proof-skillet over medium high heat, just until browned on both sides, about 2 minutes each. Transfer to a 375 F (190 C) oven and cook for 10 to 12 minutes. Rest 10 minutes before slicing.
Tip: Let veal come to room temperature by taking the chops out of the fridge for 30 minutes before cooking them. This allows them to cook more evenly and accurately.
PER SERVING: about 210 cal, 18 g pro, 14 g total fat (3 g sat fat), 1 g carb, 0 g fibre, 70 mg chol, 290 mg sodium. %RDI: 4% iron, 2% calcium, 8% vit C, 4% vit A, 12% B12, 15% zinc.
