Grilled Veal Chops and Radicchio with Lemon-caper Sauce

Grilled Veal Chops and Radicchio with Lemon-caper Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    plain yogurt

  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • 1/4 cup
    (60 mL)


  • 1/4 cup
    (60 mL)

    chopped italian (flat-leaf) parsley

  • 4 tsp.
    (20 mL)

    finely grated lemon peel

  • 1 Tbsp.
    (15 mL)

    garlic scapes

  • 6


  • 4

    veal chops, 3/4-1 in. (2-2.5 cm) thick

  • 12

    of radicchio

  • Salt and freshly ground pepper to taste


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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