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Grilled Veal Chops and Radicchio with Lemon Sauce
Grilled Veal Chops and Radicchio with Lemon Sauce
(Costolette di Vitello alla Griglia e Radicchio con Salsa al Limone)
 
 
Ingredients:

4 tablespoons extra-virgin olive oil, divided
1 and 1/2 tablespoons white balsamic vinegar
1 and 1/2 tablespoons drained capers
1 and 1/2 tablespoons chopped fresh Italian parsley
1 and 1/4 teaspoons finely grated lemon peel
1 small garlic clove, minced

Two 8 to 9-ounce veal rib chops (each about 3/4 inch thick)
6 radicchio leaves 

Directions:

Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend.

Season sauce to taste with salt and pepper.

Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat.

Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper.

Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium.

Transfer to platter.

Brush radicchio lightly with some of sauce.

Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.

Divide radicchio and veal chops between plates.

Spoon sauce over and serve.

That's it!
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