Grilled Lemon-Parsley Veal Chops
You can never have too many main course recipes, so give Grilled Lemon-Parsley Veal Chops a try. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 536 calories, 43g of protein, and 39g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up lemon juice, olive oil, garlic cloves, and a few other things to make it today. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert.
Instructions
Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish.
Sprinkle chops on both sides with salt and pepper.
Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
Prepare barbecue (medium-high heat).
Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare.
Transfer chops to serving platter; sprinkle each with topping.