VEAL RIB CHOPS A LA GREMOLATA

 

 

Bring the Mediterranean flavors to your table with this recipe! Pair with a Cote Rotie, red wine from Cotes-du-Rhone. Enjoy!

 

Preparation: 10 minutes; cooking time: 20 minutes

Serving 2

 

2 veal rib chops (1 inch thick)

1 tbsp of olive oil

1 lemon

1 orange

1 bunch of Italian parsley

2 garlic cloves

Fleur de sel

Pepper

 

Preparation of the Gremolata:

Wash the lemon and orange. Peel the fine skin of the citrus fruits.

Chop the parsley.

Crush the garlic cloves.

Combine all the ingredients above and add some Fleur de sel and pepper.

 

You can cook the meat on the grill or in a frying pan.

1-      Using the grill:

 

Preheat your grill.

Brush the meat with olive oil and season with salt and pepper.

Cook the veal rib chops on your grill 10 minutes on each side and add the Gremolata on top of the veal chops. Let stand 3 minutes under a piece of aluminum foil.

 

2-      Cooking in a pan:

Season the meat with salt and pepper.

Melt 2 tbsp of butter and 1 tbsp of olive oil on high heat in your frying pan and brown the meat on both sides.

Cover, reduce the heat and cook the chops 15 minutes, turning them once.

Add the Gremolata on top of the meat 3 minutes before the end of the cooking time.

 

Bon Appétit!