Grilled Veal Chops with Rosemary
(BRACIOLE DI VITELLO AL ROSMARINO)
Romagna is famous for its grilled foods, and the aroma of meats sizzling over a wood fire is common in the countryside. Try this with a local dry red wine such as Sangiovese di Romagna or Gutturnio.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
Italian
Broil
Low Carb
Wheat/Gluten-Free
Rosemary
Veal
Spring
Bon Appétit
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup dry red wine
- 5 tablespoons extra-virgin olive oil
- fresh rosemary sprigs
Preparation Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
