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Grilled Veal Chops and Radicchio with Lemon-caper Sauce https://www.metro.ca/userfiles/image/recipes/cote-veau-lait-grillee-radicchio-5530.jpg PT20M PT10M PT30M
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.
4
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) capers 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 prosciutto 4 veal chops, 3/4-1 in. (2-2.5 cm) thick 12 of radicchio Salt and freshly ground pepper to taste
Grilled Veal Chops and Radicchio with Lemon-caper Sauce

Grilled Veal Chops and Radicchio with Lemon-caper Sauce

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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)
    capers
  • 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
    prosciutto
  • 4
    veal chops, 3/4-1 in. (2-2.5 cm) thick
  • 12
    of radicchio

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

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.

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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