Veal Chop With Lemon And Rosemary Recipe
Ingredients
| 4 veal chops, about 3/4 inch thick, trimmed of fat | ||
| Garlic | 4 Clove (5gm), finely chopped | |
| Juice of 1/2 lemon | ||
| 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried | ||
| Kosher salt | 1/2 Teaspoon (OPTIONAL INGREDIENTS) | |
| 1 lemon, quartered, for garnish | ||
Directions
1. Preheat the broiler.
2. Sprinkle the veal chops with garlic, a squeeze of lemon juice, the dried rosemary (if using fresh rosemary or any fresh herb, do not add it at this time; in order to retain the full flavor of the herb, add it just prior to serving), and salt, if desired. Place the chops on a rack in a roasting pan about 6 inches from the broiler and broil for about 4 minutes per side.
3. Remove the veal from the broiler
2. Sprinkle the veal chops with garlic, a squeeze of lemon juice, the dried rosemary (if using fresh rosemary or any fresh herb, do not add it at this time; in order to retain the full flavor of the herb, add it just prior to serving), and salt, if desired. Place the chops on a rack in a roasting pan about 6 inches from the broiler and broil for about 4 minutes per side.
3. Remove the veal from the broiler
Chef
