Broiled Veal Chops with Mixed Peppercorns
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 3 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- Carbohydrate 2 g(1%)
- Cholesterol 151 mg(50%)
- Fat 33 g(50%)
- Fiber 1 g(2%)
- Protein 51 g(103%)
- Saturated Fat 10 g(51%)
- Sodium 251 mg(10%)
- Calories 517
Preparation Place veal chops in baking dish. Brush with oil, then sprinkle both sides with peppercorns and rosemary. Let stand at room temperature 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat broiler. Transfer veal chops to broiler pan. Sprinkle with salt. Broil veal 6 inches from heat source to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Pour any accumulated broiler pan drippings over veal and serve.
Preparation Place veal chops in baking dish. Brush with oil, then sprinkle both sides with peppercorns and rosemary. Let stand at room temperature 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat broiler. Transfer veal chops to broiler pan. Sprinkle with salt. Broil veal 6 inches from heat source to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Pour any accumulated broiler pan drippings over veal and serve.
