Grilled Veal Chop With Fresh Garlic And Basil Recipes

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GRILLED VEAL CHOPS WITH ARUGULA AND BASIL SALAD



Grilled Veal Chops with Arugula and Basil Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Quick & Easy     Backyard BBQ     Dinner     Parmesan     Basil     Veal     Arugula     Summer     Grill/Barbecue     Healthy     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

For salad:
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3 medium tomatoes, cut into thin wedges
1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
10 ounces baby arugula (5 cups)
1 cup packed basil leaves, torn into pieces
For veal chops:
6 (3/4- to 1-inch-thick) bone-in rib veal chops (4 to 5 pounds; see cooks' note, below)
4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
2/3 cup grated Parmigiano-Reggiano
1 cup olive oil

Steps:

  • Start salad:
  • Whisk together oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl until combined, then stir in tomatoes and onion.
  • Make Veal:
  • Preheat oven to 350°F with rack in middle.
  • Gently pound chops (avoiding bone) to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
  • Toast bread crumbs in a large 4-sided sheet pan in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool completely.
  • Stir crumbs together with cheese and 1/4 tsp each of salt and pepper in a shallow bowl or pie plate. Sprinkle chops with 1/4 tsp each of salt and pepper.
  • Line a large baking sheet with wax paper. Put oil in another shallow bowl or pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop (and bone) in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
  • Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  • Oil grill rack, then grill chops, covered only if using a gas grill, turning once, until just cooked through and golden brown and grill marks appear, about 8 minutes total.
  • Finish salad:
  • Just before serving, add arugula and basil to salad and toss, then season with salt and pepper. Serve over chops.

VEAL CHOPS, WITH FRESH BASIL



Veal Chops, With Fresh Basil image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 30m

Yield Four servings

Number Of Ingredients 10

4 veal chops
Flour for dredging
2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
4 tablespoons prosciutto, chopped
1/2 cup fresh basil leaves
1/4 pound mushrooms, sliced or left whole if small
1/4 to 1/2 cup dry white wine
Coarse salt and freshly ground pepper to taste

Steps:

  • Dredge the chops lightly with flour. In a large skillet, brown chops. Remove them and set aside. Add the onion and soften with the garlic and prosciutto.
  • Return the chops to the skillet, overlapping them slightly if necessary. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked. They should be pink in the middle.
  • Remove the chops from the pan. Add the wine, salt and pepper and bring to a boil. Cook for two to three minutes. Return the chops to the pan, and heat through. Sprinkle with reserved basil 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

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL



Grilled Veal Chop with Fresh Garlic and Basil image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

1/4 cup and 2 teaspoons extra virgin olive oil
White pepper
10 ounces water
4 veal chops, 13 ounces or smaller
3 teaspoon white flour
15 cloves fresh garlic
1 bunch fresh basil
Salt and pepper

Steps:

  • Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
  • Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

GRILLED VEAL CHOPS WITH ROSEMARY



Grilled Veal Chops with Rosemary image

Categories     Broil     Low Carb     Wheat/Gluten-Free     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs

Steps:

  • Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

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