See more
Lemon-Parsley Veal Chops

Lemon-Parsley Veal Chops

Try these veal chops with a side of couscous seasoned with roasted garlic and olive oil.

Oxmoor House OCTOBER 2006

  • Yield: 4 servings (serving size: 1 chop)
  • Cook time:10 Minutes
  • Prep time:5 Minutes
  • Other:8 Hours


  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 4 garlic cloves, minced
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 4 (6-ounce) bone-in veal chops, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray


1. Combine first 5 ingredients in a large zip-top plastic bag. Add veal; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.

2. Prepare grill.

3. Remove veal from bag; discard marinade. Sprinkle veal with salt and pepper. Place veal on grill rack coated with cooking spray; cover and grill 5 to 6 minutes on each side or until desired degree of doneness.

Note: To broil instead of grill, place veal on a broiler pan coated with cooking spray. Broil in a preheated oven 5 to 6 minutes on each side or until desired degree of doneness.

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 33%
  • Fat: 5.4g
  • Saturated fat: 1.3g
  • Protein: 22.2g
  • Carbohydrate: 1.4g
  • Fiber: 0.2g
  • Cholesterol: 87mg
  • Iron: 1mg
  • Sodium: 391mg
  • Calcium: 29mg

Go to full version of

Lemon-Parsley Veal Chops recipe