Lunch / Dinner
Grilled Veal T-bones with Rosemary Gremolata
Grilling just for two? Step up your weeknight routine with veal T-bone chops that go from everyday to gourmet.
FOR THE GREMOLATA, COMBINE:
FOR THE VEAL, COAT:
Veal is very lean, so it’s important to grill over medium heat rather than risk drying out the chops over high.
Preheat grill to medium. Brush grill grate with oil.
For the gremolata, combine parsley, zest, garlic, and rosemary; season with salt and pepper.
For the veal, coat chops with nonstick spray and grill until a thermometer inserted near, but not touching, bone registers 135°, about 4 minutes per side. Remove chops from grill, tent with foil, and let rest 5 minutes.
Serve T-bones with gremolata.
Since the meat is so pale, temping veal for doneness is a more accurate test than using color.
Allow the chops to rest for a few minutes before cutting to ensure juicier meat.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 188mg 62%
Sodium 218mg 9%
Carbs 2g 0%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.