Grilled Lemon Parsley Veal Chops Recipes

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GRILLED LEMON-PARSLEY VEAL CHOPS

Categories     Beef     Herb     Marinate     Low Carb     Backyard BBQ     Dinner     Lemon     Veal     Summer     Grill/Barbecue     Parsley     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12



Grilled Lemon-Parsley Veal Chops image

Steps:

  • For veal:
  • Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  • For topping:
  • Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
  • Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.

Veal
1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
Topping
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

BASIL LEMON GRILLED VEAL CHOPS

Make and share this Basil Lemon Grilled Veal Chops recipe from Food.com.

Provided by Nyteglori

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8



Basil Lemon Grilled Veal Chops image

Steps:

  • Juice the lemon and grate zest.
  • Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced. Transfer basil mixture to a nonmetallic bowl. Add veal chops. Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
  • Prepare grill. Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade. Garnish with basil sprigs and lemon wedges.

Nutrition Facts : Calories 251.7, Fat 27.3, SaturatedFat 3.8, Sodium 44, Carbohydrate 4.2, Fiber 1.8, Sugar 0.1, Protein 0.8

1/2 cup olive oil
1 cup fresh basil, chopped
1 lemon
2 -3 garlic cloves, minced
1 tablespoon Dijon mustard
4 veal chops, 1 inch thick
fresh basil sprig
lemon wedge

GRILLED VEAL CHOPS WITH RAW SAUCE

The "sauce" in this recipe is actually a tomato-spinach salad. You can pile it on top of your veal chop or eat it on the side. Whichever way you want to eat it, make sure that you drizzle some of the balsamic dressing on the chop. Delish!

Provided by Irmgard

Categories     Veal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11



Grilled Veal Chops With Raw Sauce image

Steps:

  • In a bowl, combine the tomatoes, basil, parsley, red onion, salt and pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil.
  • Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • Heat a grill pan or outdoor grill to medium-high heat.
  • Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
  • Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
  • Once the grill is ready, add the chops and cook on the first side for 5 minutes.
  • Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
  • Flip and cook them on the second side for 7 to 8 minutes, then remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
  • Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat.
  • Serve the salad on or alongside the chops and spoon some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

Nutrition Facts : Calories 315.1, Fat 23.1, SaturatedFat 5, Cholesterol 55, Sodium 297.8, Carbohydrate 12.9, Fiber 5.5, Sugar 4.6, Protein 17.2

4 tomatoes, cut into 8 wedges and each wedge cut in 1/2
1/2 cup fresh basil leaf, torn
1 cup flat leaf parsley, coarsely chopped
1 small red onion, thinly sliced
salt
ground black pepper
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil, divided
4 rib veal chops, about 1 to 1-1/2-inch thick with the bone in
1 lb fresh spinach, trimmed of thick stems and washed
1/2 cup kalamata olive, pitted and roughly chopped

GRILLED VEAL CHOPS AND PEPPERS

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 7



Grilled Veal Chops And Peppers image

Steps:

  • Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
  • Preheat grill or broiler.
  • Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
  • Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
  • Serve at once, hot, or within 30 minutes at room temperature.

4 rib veal chops, each 1-inch thick
Juice of 1 lemon
1/3 cup extra-virgin olive oil
3 cloves garlic, crushed
Salt and freshly ground black pepper
4 sprigs fresh rosemary, lightly crushed
2 sweet red peppers

GRILLED VEAL CHOPS WITH MORELS

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13



Grilled Veal Chops With Morels image

Steps:

  • Preheat broiler or grill.
  • Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
  • Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
  • Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
  • Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
  • Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.

Nutrition Facts : @context http, Calories 884, UnsaturatedFat 37 grams, Carbohydrate 12 grams, Fat 74 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 28 grams, Sodium 972 milligrams, Sugar 4 grams, TransFat 1 gram

4 veal loin or rib chops, one inch thick
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
1 ounce dried morels, soaked in warm water for 30 minutes
1/2 pound fresh morels
1 tablespoon lemon juice
1/2 cup chicken stock
2 shallots, minced
4 tablespoons unsalted butter
1/4 cup dry vermouth
1/2 cup creme fraiche
1 tablespoon parsley, minced

GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE

Provided by Jacques Pépin

Categories     Roast     Father's Day     Dinner     Lemon     Meat     Veal     Fall     Summer     Winter     Anniversary     Grill     Grill/Barbecue     Sage     Parsley     Lemon Juice     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 15



Grilled Veal Chops with Caper and Sage Sauce image

Steps:

  • Heat a grill until it is very hot. Preheat the oven to 150 degrees.
  • Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
  • MEANWHILE FOR THE SAUCE:
  • Mix all the ingredients in a bowl.
  • At serving time, place a chop on each of four plates and coat with the sauce.

4 veal rib chops trimmed of excess fat (about 10 ounces each), and 1 inch thick
1 teaspoon canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
SAUCE
1/2 cup diced (1/4-inch) red onion
2 tablespoons drained capers
1 tablespoon minced fresh sage
2 teaspoons julienned lemon zest
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
2 tablespoons homemade chicken stock or low-salt canned chicken broth

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