Recipe courtesy of DaMimmo Restaurant
Broiled Veal Chop alla Fiorentina
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 896
- Total Fat
- 87
- Saturated Fat
- 38
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 26
- Cholesterol
- 196
- Sodium
- 204
- Total: 3 hr 15 min
- Prep: 15 min
- Cook: 3 hr
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.