Pan Grilled Rosemary Veal Chops

Pan Grilled Rosemary Veal Chops

   4 SERVINGS    15 MINUTE PREP TIME     30 MINUTE COOK TIME

Ingredients for Rosemary Veal Chops

4 Cedar Springs Veal Chops

2 Tablespoons olive oil

2 Tablespoons fresh rosemary, finely chopped

Salt and Pepper to taste

1 lemon, sliced

Ingredients for Arugula Salad with Lemon Parmesan Vinaigrette

1/3 cup parmesan cheese, freshly grated

1 teaspoon finely grated lemon zest

2 Tablespoons freshly squeezed lemon juice

1 teaspoon sugar

1/teaspoon Dijon mustard

1/4 teaspoon salt

6 Tablespoons extra-virgin olive oil

Freshly ground black pepper to taste

Directions for Rosemary Veal Chops

  1. Preheat grill pan on medium high heat. Meanwhile, rub veal chops with olive oil and
  2. sprinkle with rosemary, salt and pepper.
  3. Slice lemons and grill for 1-2 minutes on each side. Remove from pan and set aside.
  4. Place veal chops in the same grill pan and grill for 3 minutes per side.
  5. Let rest 5 minutes before serving.
  6. Garnish with grilled lemons.

Directions for Arugula Salad with Lemon Parmesan Vinaigrette

  1. In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, pepper and salt, whisking until the sugar and salt are dissolved.
  2. Add the oil in a slow stream, whisking constantly until the dressing is well blended.
  3. Add the Parmesan cheese, whisking until blended.

Recipe and image provided by Alli Smith of An Alli Event.

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