top of page

Grilled Veal Chops and Radicchio with Lemon-Caper Sauce

['4 tablespoons extra-virgin olive oil, divided', '1 1/2 tablespoons white balsamic vinegar', '1 1/2 tablespoons drained capers', '1 1/2 tablespoons chopped fresh Italian parsley', '1 1/4 teaspoons finely grated lemon peel', '1 small garlic clove, minced', '2 8- to 9-ounce veal rib chops (each about 3/4 inch thick)', '6 radicchio leaves']

Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.
Divide radicchio and veal chops between plates. Spoon sauce over and serve.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

​

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page