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Bon Appétit

Grilled Veal Chops and Radicchio with Lemon-Caper Sauce

4.1

(12)

Image may contain Food Pork Meal Steak and Lunch
photo by Pornchai Mittongtare

Rib eye or filet mignon would also work well in this recipe.

Recipe information

  • Yield

    Makes 2 servings

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons white balsamic vinegar
1 1/2 tablespoons drained capers
1 1/2 tablespoons chopped fresh Italian parsley
1 1/4 teaspoons finely grated lemon peel
1 small garlic clove, minced
2 8- to 9-ounce veal rib chops (each about 3/4 inch thick)
6 radicchio leaves

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Divide radicchio and veal chops between plates. Spoon sauce over and serve.

TagsVealBeefMeatRib Eye SteakSteakRadicchioChicoryLeafy GreensVegetableMainDinnerDairy FreeNut FreeGluten FreeKetoQuickEasyWeeknight MealsGrillingSauteBon Appétit
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