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Soaked for a short while in a lemon and
shallot marinade, veal chop are grilled and served with a warm
lemon and chive cream sauce.
Grilled Veal Chops
with Chive Cream
- 2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground white pepper
3 shallots, minced
2 1/2 pounds small veal rib chops (about 12)
- 1 1/2 cups whipping cream
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives
- In a shallow, non-reactive dish, whisk
together lemon juice, oil, salt, pepper, and shallots. Place
veal chops in pan, coat with marinade on both sides, and let
marinate for 15 to 30 minutes.
- Prepare a charcoal fire or preheat broiler.
Place veal chops on grill or
under broiler, about 4 inches from heat, and cook until browned
on one side, about 4 minutes. Turn and cook second side until
lightly browned and slightly firm (but not rigid) when pressed,
about 3 minutes.
- Serve veal chops immediately, drizzled
with Chive Cream.
- For Chive Cream: In a small saucepan over
medium heat, place cream and lemon juice. Simmer until reduced
by about one third; keep warm over low heat.
- Just before serving, season with salt
and pepper, then stir chives into warm cream sauce. Makes 1 cup.
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