samedi 14 mars 2015

Grilled Veal Chops

Yield: 4 Servings
4 veal loin (or shoulder
-chops)
1 cut about 3/4 inch thick
1 salt and,Freshly Ground
1 black pepper
1 marjoram (or thyme)
1 olive oil
1 wine vinegar (or lemon
-juice)
Place the veal on a platter and sprinkle lightly with the seasonings
of choice. Drizzle the olive oil over the veal, using about 1/2 ts
for each side of the chop. Sprinkle with vinegar or lemon juice.
Place 3 to 4 inches over a hot fire and grill until browned.
Turn and brown the other side. Total cooking time will be about 8
minutes. Do not overcook or the veal will be tough. Serve with sauteed
mushrooms and boiled Potatoes.

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