Grilled Veal Chops And Radicchio With Lemon Caper Sauce Food

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

VEAL WITH LEMON AND CAPERS

Steps:

• Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

GRILLED VEAL CHOPS WITH OLIVES, CAPERS, AND SAGE

Steps:

• Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
• When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
• Reserve for garnishing.
• Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
• Add the veal chops and cook until golden, 5 to 6 minutes.
• Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
• Remove from the pan, place on a warm platter, cover with foil, and keep warm.
• Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
• Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
• Add the olives, capers, and fresh sage and stir together.
• Add the lemon juice and salt and pepper to taste.
• To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
• Garnish with crisp sage leaves and serve immediately.

GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE

Steps:

• Heat a grill until it is very hot. Preheat the oven to 150 degrees.
• Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
• MEANWHILE FOR THE SAUCE:
• Mix all the ingredients in a bowl.
• At serving time, place a chop on each of four plates and coat with the sauce.

GRILLED LEMON-PARSLEY VEAL CHOPS

Steps:

• For veal:
• Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• For topping:
• Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
• Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.

GRILLED VEAL CHOPS AND RADICCHIO WITH LEMON-CAPER SAUCE

Steps:

• Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.
• Divide radicchio and veal chops between plates. Spoon sauce over and serve.