Grilled Veal Chops and Radicchio with Lemon-caper Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- ½ cup (125 mL) Irresistibles extra virgin olive oil*
- 2 Tbsp. (30 mL) plain yogurt
- ¼ cup (60 mL) Irresistibles balsamic vinegar*
- ¼ cup (60 mL) capers*
- ¼ cup (60 mL) chopped Italian (flat-leaf) parsley
- 4 tsp. (20 mL) finely grated lemon peel
- 1 Tbsp. (15 mL) garlic scapes
- 6 slices Irresistibles prosciutto*
- 4 veal chops, ¾ – 1 in. (2 – 2.5 cm) thick
- 12 leaves of radicchio
- Salt and freshly ground pepper to taste
Preparation
In a bowl, whisk oil, yogurt, vinegar, capers, parsley, lemon peel and garlic scapes together. Season.
Preheat barbecue to medium.
Oil the grill and cook prosciutto until crisp and browned.
Crumble into sauce.
Brush veal chops with olive oil, season and grill 5 minutes per side for medium-rare.
Brush both sides of radicchio leaves with sauce and grill until tender.
In each of 4 plates, put 3 radicchio leaves and 1 veal chop topped with sauce.
Serve with grilled herbed baby potatoes.
Note: The sauce can be made 2 hours beforehand and kept at room temperature.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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