Grilled Veal Lombatinamain dish, veal 4 14 oz 4 tablespoons olive oil; extra-virgin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper; freshly ground 2 1/4 teaspoons balsamic vinegar 2 tablespoons parsley; coarsely chopped 2 lemons; halved and seeded veal loin chops; 2 inches thick 1. Preheat a grill, grill pan, grill, or outdoor grill to very hot. 2. Rub the veal chops with 1 Tbs of the oil. Season with half the salt and pepper. 3. Place the remaining salt, pepper, olive oil, and balsamic vinegar in a jar. Cover tightly and shake well to combine. 4. Grill the chops 10 minutes a side and transfer to a warm serving platter. 5. Drizzle with the olive oil and balsamic mixture, sprinkle with the parsley, and serve with the lemon halves. Recipe By: The Union Square Cafe Cookbook - ISBN 0-06-017013-1 |
