Veal Chops—Young, Tender Beef.
Cooks' Note
The chops can also be cooked in a dry (large nonstick) skillet for 6 minutes a side over medium heat. In addition to seasoning the chops with rosemary and oregano, we have also used a tarragon and thyme mixture, which produces a more pungent, distinctive flavor. See page 40 for a list of spices that go well with veal, and create your own customized veal chop. Be careful with such experimentation lest it becomes contagious, and you find yourself spending more and more enjoyable hours in the kitchen!
Recipe information
Yield
serves 4
Ingredients
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
Four 8-ounce veal chops (about 1-inch-thick)
Light sprinkling of salt
Preparation
Preheat the broiler. Mix together the rosemary, oregano, and pepper in a small bowl. Rub the mixture into both sides of the chops and sprinkle with salt. Broil about 5 minutes a side for medium doneness.
