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
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
6 Tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
Directions for Rosemary Veal Chops
- Preheat grill pan on medium high heat. Meanwhile, rub veal chops with olive oil and
- sprinkle with rosemary, salt and pepper.
- Slice lemons and grill for 1-2 minutes on each side. Remove from pan and set aside.
- Place veal chops in the same grill pan and grill for 3 minutes per side.
- Let rest 5 minutes before serving.
- Garnish with grilled lemons.
Directions for Arugula Salad with Lemon Parmesan Vinaigrette
- In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, pepper and salt, whisking until the sugar and salt are dissolved.
- Add the oil in a slow stream, whisking constantly until the dressing is well blended.
- Add the Parmesan cheese, whisking until blended.
Recipe and image provided by Alli Smith of An Alli Event.
