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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.
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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

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  • Gluten-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/2 cup
    (125 mL)
    extra virgin olive oil
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  • 2 Tbsp.
    (30 mL)
    plain yogurt
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    DANONE ACTIVIA 8 X 100 G, 650 G, OÏKOS GREEK YOGOURT 4 X 95 G - 100 G OR DANINO DRINKABLE YOGOURT 8 X 93 ML

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    SAVE $2.58 ON 2
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  • 1/4 cup
    (60 mL)
    balsamic vinegar
  • 1/4 cup
    (60 mL)
    capers
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  • 1/4 cup
    (60 mL)
    chopped italian (flat-leaf) parsley
  • 4 tsp.
    (20 mL)
    finely grated lemon peel
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  • 1 Tbsp.
    (15 mL)
    garlic scapes
  • 6
    prosciutto
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  • 4
    veal chops, 3/4-1 in. (2-2.5 cm) thick
  • 12
    of radicchio
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  • 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

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