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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By Scratchcooking
on May 13, 2012
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These are by far the best veal chops. I was so excited to find this recipe on the web. Making them for the second time today and they are every bit as good as DaMimmo's where I first tasted them. Thank you Bobby for getting the recipe and sharing!
By elkiesh
New York
on September 11, 2011
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Very easy and flavorful..highly recommend
By mcayse915_12526547
Madison, 39
on February 27, 2011
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Rich flavor ,elegant , and super easy.
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