Top grilled veal chops with blend of fresh herbs, tangy lemon zest for easy meal

Moist and tender grilled veal chops are a wonderful lean alternative to the traditional steak. Topped with fresh herbs, bold garlic and aromatic lemon zest, the chops can be served with grilled vegetables and crusty whole-grain bread for an easy and nutritious supper.

Let the veal come to room temperature by taking the chops out of the refrigerator for 30 minutes before cooking them. This allows them to cook more evenly and accurately.

Grilled Veal Chops With Gremolata

Gremolata

15 ml (1 tbsp) olive oil

10 ml (2 tsp) minced garlic

30 ml (2 tbsp) finely chopped flat-leaf parsley

15 ml (1 tbsp) finely chopped fresh basil

15 ml (1 tbsp) grated lemon zest

1 ml ( 1/4 tsp) coarse salt

1 ml ( 1/4 tsp) fresh cracked pepper

Chops

4 bone-in veal chops (about 250 g/8 oz each)

15 ml (1 tbsp) olive oil

1 ml ( 1/4 tsp) coarse salt

1 ml ( 1/4 tsp) fresh cracked pepper

Gremolata: In a skillet, heat oil over medium-high heat. Stir in garlic and cook just until fragrant, but not browned, about 30 seconds. Scrape into a bowl. Stir in parsley, basil, lemon zest, salt, pepper. Set aside.

Chops: Rub veal chops with olive oil and sprinkle with salt and pepper. Grill over medium-high heat, until desired doneness, about 7 minutes per side, depending on the thickness. Transfer to a platter and let rest for 10 minutes.

Indoor cooking: If you don't have a grill, sear oiled, seasoned veal chops in an ovenproof skillet over medium-high heat, just until browned on both sides, about 2 minutes each. Transfer to a 190 C (375 F) oven and cook for 10 to 12 minutes. Let rest for 10 minutes before slicing.

Serve veal chops topped with gremolata.

Makes 4 servings.

Nutrition information per serving: about 210 calories, 18 g protein, 14 g total fat (3 g saturated fat), 1 g carbohydrate, 0 g fibre, 70 mg cholesterol, 290 mg sodium.

Source: Ontario Veal Association, www.ontariovealappeal.ca