Veal Chops with Gremolada

Name: Veal Chops with Gremolada
Yield: 4
Ingredients: 3 tbsp. chopped fresh parsley; Grated zest from 1 lemon; 1 clove garlic; 3 tbsp. olive oil; 4 veal loin chops; 1/2 tsp. salt; 1/4 tsp. fresh-ground black pepper

Published: Sep 3, 2008

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

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Ingredients

3 Tbsp. chopped fresh parsley
Grated zest from 1 lemon
1 clove garlic
3 Tbsp. olive oil
4 veal loin chops
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper

Directions

1. Step 1In a small bowl, combine the parsley, lemon zest and garlic.
2. Step 2In 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. Step 3Notes: 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. Step 4Wine Recommendation: Any crisp, dry white wine can accompany the veal nicely; however, a good-quality Soave will be ideal with the gremolada.