RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1717
| View Recipe |
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| Recipe Name: |
Grilled Veal Chops and Radicchio with Lemon-Caper Sauce |
| Source: |
, February 2007 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Roasted Baby Potatoes with Thyme and Rosemary & Arugula Salad with Olives, Pancetta, and Parmesan Shavings |
| Comments: |
Rib eye or filet mignon would also work well in this recipe.
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Ingredients:
1.5 Tablespoons capers drained
1.5 Tablespoons parsley, flat-leaf chopped
1 to taste salt and pepper
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Directions:
Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. 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. |
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Arugula Salad with Olives, Pancetta, and Parmesan Shavings
(Add to shopping list) :
4 Cups arugula loosely packed
0.33 Cup olives, Kalamata pitted and halved
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Directions:
Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.
Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings. |
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| Nutrition per Serving: |
| Calories: |
677 |
Total Carbs: |
5.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
207.0 |
Fat: |
53.1 |
Protein: |
47.33 |
| Fiber: |
0.35 |
Sodium: |
433.25 |
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