Veal chops with sage vinaigrette
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Veal chops -; (ea 1\" thk) | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| ½ | bunch | Fresh sage; leaves only, chopped (about 1/4 |
| Cup) | ||
| 3 | larges | Shallots; finely diced |
| ⅓ | cup | Extra-virgin olive oil |
| Juice of 1 lemon; freshly squeezed | ||
Directions
Preheat grill or broiler. Season chops to taste with salt and pepper. When coals have cooled down, grill 8 to 10 minutes per side. Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette. Taste and adjust seasonings, and spoon over warm chops. Serve immediately. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B24 broadcast 04-21-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-21-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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