Grilled Lemon Parsley Veal Chops Recipes

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GRILLED VEAL CHOPS WITH RAW SAUCE



Grilled Veal Chops with Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 10

4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2
1/2 cup, 10 leaves, fresh basil leaves, torn
1 handful flat leaf parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and pepper
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, divided
4 bone-in rib veal chops about 1 to 1 1/2 inches thick
1 pound fresh spinach, trimmed of thick stems and washed
1/2 cup pitted kalamata olives, roughly chopped

Steps:

  • In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
  • Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER



Grilled Veal Chops With Lemon-Mustard-Tarragon Butter image

This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here. Chefs notes: Grilled outdoors or broiled indoors, there's nothing like the perfect veal chop with a tart herb butter served alongside a fresh pasta and maybe some thin green beans dressed in olive oil.

Provided by KandB

Categories     Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 veal chops
salt and black pepper
6 ounces unsalted butter, softened
2 tablespoons fresh tarragon, minced
1 tablespoon fresh chives, minced
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 lemon, juice of

Steps:

  • Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
  • While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
  • When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.

Nutrition Facts : Calories 212.7, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 60.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.8

VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC



Veal Scallops with Parsley, Lemon and Garlic image

Categories     Beef     Citrus     Garlic     Herb     Sauté     Wheat/Gluten-Free     Lemon     Veal     Fall     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 6

3 tablespoons minced fresh parsley
1 1/2 teaspoons grated lemon peel
1 large garlic clove, minced
1 1/2 tablespoons butter
1/2 pound veal scallops (about 2 large)
1/3 cup dry vermouth

Steps:

  • Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
  • Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.

BASIL LEMON GRILLED VEAL CHOPS



Basil Lemon Grilled Veal Chops image

Make and share this Basil Lemon Grilled Veal Chops recipe from Food.com.

Provided by Nyteglori

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1 cup fresh basil, chopped
1 lemon
2 -3 garlic cloves, minced
1 tablespoon Dijon mustard
4 veal chops, 1 inch thick
fresh basil sprig
lemon wedge

Steps:

  • Juice the lemon and grate zest.
  • Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced. Transfer basil mixture to a nonmetallic bowl. Add veal chops. Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
  • Prepare grill. Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade. Garnish with basil sprigs and lemon wedges.

Nutrition Facts : Calories 251.7, Fat 27.3, SaturatedFat 3.8, Sodium 44, Carbohydrate 4.2, Fiber 1.8, Sugar 0.1, Protein 0.8

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