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Grilled Lemon Parsley Veal Chops
Grilled Lemon Parsley Veal Chops
(Costolette di Vitello alla Griglia con 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 to 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.

For 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. Makes 6 servings.

That's it!
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