Pounded Veal Chops Recipe
Pounded Veal Chops has an awe-inspiring taste. The veal chop and lemon gives the Pounded Veal Chops a thrilling taste. Pounded Veal Chops is inspired by restaurants universally. Must catch it.
Ingredients
3 tablespoons minced fresh thyme or 1 1/2 tablespoons dry thyme leaves
2 teaspoons grated lemon peel
1/2 cup minced parsley
2 tablespoons olive oil or salad oil
4 veal rib or loin chops (1 to 1 1/4 lbs. fofaJ), cut 3/4 to 1 inch thick
Lemon wedges
Directions
In a small bowl, stir together thyme, lemon peel, parsley, and oil.
Slash connective tissue around veal chops at about 1-inch intervals.
Rub about 1 tablespoon of the thyme mixture on each side of each chop.
Place each chop between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
Place meat on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning as needed to cook evenly, until done to your liking; cut meat to test (4 to 5 minutes for medium).
Slash connective tissue around veal chops at about 1-inch intervals.
Rub about 1 tablespoon of the thyme mixture on each side of each chop.
Place each chop between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
Place meat on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning as needed to cook evenly, until done to your liking; cut meat to test (4 to 5 minutes for medium).
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