Grilled Veal Chops and Radicchio with Lemon-Caper Sauce
Tender veal rib chops grilled to perfection, served with lightly wilted radicchio and a bright, tangy sauce made with capers, lemon, and fresh parsley. This elegant dish combines rich meat with slightly bitter greens and a Mediterranean-inspired sauce.
Ingredients
- •4 tablespoons extra-virgin olive oil
- •1½ tablespoons white balsamic vinegar
- •1½ tablespoons capers
- •1½ tablespoons fresh Italian parsley
- •1¼ teaspoons lemon peel
- •1 clove garlic
- •2 pieces veal rib chops
- •6 leaves radicchio
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
15 min
- 3.
Divide radicchio and veal chops between plates. Spoon sauce over and serve.
2 min
