Grilled Lemon-Parsley Veal Chops

Grilled Lemon-Parsley Veal Chops
Photo by Mark Thomas


  • 3 tablespoons fresh Italian parsley
  • 6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
  • 1 ½ teaspoons fresh rosemary
  • 6 tablespoons fresh lemon juice
  • 1 teaspoon garlic
  • ½ cup olive oil
  • 1/3 cup fresh Italian parsley
  • + 3 more ingredients
    • 1 tablespoon grated lemon peel
    • 1 tablespoon fresh rosemary
    • 3 garlic cloves

Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-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. Stir together Italian parsl...

View full recipe at Epicurious


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