Grilled Lemon Parsley Veal Chops
(Costolette di Vitello Alla Griglia al Limone e Prezzemolo)
Ingredients:
For the Veal:
1/2 cup extra virgin olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
Six 8-10 ounce loin or rib veal chops, each about 1-inch thick
For the Topping:
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 and 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic
Directions:
Prepare the Veal:
Whisk first 5 ingredients in small bowl to blend.
Arrange veal chops in 15 x 10 x 2-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.
Prepare the 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. Serves 6.