- 2 tbsp (30 mL) extra virgin olive oil
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/4 cup (60 mL) lemon juice
- 2 tbsp (30 mL) drained capers, minced
- 2 tsp (10 ml) dried oregano leaves
- Pinch freshly ground black pepper
- 4 Ontario veal chops, about 2 lb/1 kg
Garlic Breadcrumb Topping:
- 2 tbsp (30 mL) extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup (125 mL) fresh breadcrumbs
- 1 tbsp (15 mL) chopped fresh parsley
- 1/2 tsp (2 mL) grated lemon rind
Instructions:
In a large re-sealable bag, combine oil, shallot, garlic, lemon juice, capers, oregano and pepper. Add veal chops and turn to coat evenly. Seal bag and refrigerate for at least 1 hour or up to 4 hours.
Garlic Breadcrumb Topping: Meanwhile, in small nonstick skillet, heat oil over low heat and cook garlic for about 2 minutes or until softened. Stir in breadcrumbs and increase heat to medium and cook for about 5 minutes or until breadcrumbs are golden. Remove from heat and stir in parsley and lemon rind; set aside.
Place veal chops on greased grill over medium high heat and grill for about 5 minutes per side or until desired doneness.
Serve each chop with garlic breadcrumbs over top.