Broiled Veal Chop alla Fiorentina

Total Time:
3 hr 15 min
Prep:
15 min
Cook:
3 hr

Yield:
2 servings

Ingredients
  • 2 (3-inch thick) veal loin chops
  • 2 garlic cloves, chopped
  • 1 teaspoon rosemary
  • 1 teaspoon sage
  • Pinch salt and pepper
  • 2 ounces virgin olive oil
  • 4 ounces (1 stick) butter
  • 1 lemon, cut in half
  • Steamed vegetables, as an accompaniment
Directions
  • Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times.

  • Put veal chops on broiling pan coated in butter. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.


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