Grilled Lemon-Parsley Veal Chops
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup olive oil
- 1 teaspoon minced garlic
- 1 tablespoon grated lemon peel
- 6 tablespoons fresh lemon juice
- 1 tablespoon minced fresh rosemary
- 3 tablespoons chopped fresh italian parsley
- 3 garlic cloves, crushed
- 1 1/2 teaspoons minced fresh rosemary
- Carbohydrate 2 g(1%)
- Cholesterol 209 mg(70%)
- Fat 41 g(63%)
- Fiber 0 g(2%)
- Protein 48 g(97%)
- Saturated Fat 12 g(60%)
- Sodium 231 mg(10%)
- Calories 581
PreparationFor 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.
PreparationFor 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.
