ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veal Chops with Gremolada

Yield 4
You'll find that gremolada--the flavor-packed combination of parsley, garlic, and lemon zest most familiar as the final touch on ossobuco--brings simple sautéed veal chops to life.

Ingredients

  • 3 tablespoons chopped fresh parsley
  • Grated zest from 1 lemon
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • 4 veal loin chops, about 1 inch thick (about 3 pounds in all)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper

How to Make It

  1. In a small bowl, combine the parsley, lemon zest, and garlic.

  2. In a large nonstick frying pan, heat the oil over moderate heat. Sprinkle the chops with the salt and pepper. Cook the chops until just done, about 5 minutes per side. Serve the chops topped with the gremolada.

  3. Gregarious Gremolada: A sprinkling of gremolada will not only get along with but will improve meat, fish, poultry, and vegetables, too. Try it on lamb or pork chops, steaks, sautéed chicken, fish fillets, scallops or shrimp, potatoes, asparagus--the list is endless.

  4. Wine Recommendation: Any crisp, dry white wine can accompany the veal nicely; however, a good-quality Soave will be ideal with the gremolada.

Quick From Scratch Herbs & Spices