Tuscan Veal Chops

February 9 2020

Baby sis and I got talking about what was for dinner and she bragged about how she had a gorgeous veal chop marinating in the fridge just waiting for her to throw on the grill.  Okay, she wasn't really bragging but it felt like that because I had nothing going on for dinner...I hadn't been to the butcher, I didn't have any veggies, and I certainly didn't have a game plan like she had!

She couldn't say enough about this recipe so I figured I ought to give it a try, especially because I know how many of you really appreciate having a recipe that can be prepped ahead so that coming home, after a long day at work or fussing with the kids, you have an almost-completed main course!

Begin with a lovely lemony, garlicky marinade and let your chops sit in that overnight.  Then, either fire up the grill or turn the oven on, pan-sear and roast the chops to perfection.  Top them with an herb gremolata, and poof!  Dinner is served!

Tuscan Veal Chops

Makes 4 servings

Prep Time: 10 minutes (plus 6-24 hours to marinate)

Cook Time:  20 minutes


4 veal chops, each about 1-inch thick

3 tbsp olive oil

3 tbsp fresh lemon juice

2 tbsp chopped fresh flat-leaf parsley

1 tbsp lemon zest

1 large garlic clove, minced

1 tsp dried oregano

1/4 tsp Kosher salt

1/4 tsp freshly ground black pepper

Herb Gremolata:

3 tbsp chopped fresh flat-leaf parsley

2 tbsp olive oil

1 tbsp chopped fresh mint

1 tbsp lemon zest

1 tbsp fresh lemon juice

1 small garlic clove, minced

1/4 tsp Kosher salt

Lemon wedge, for garnish

For the Marinade:

Place veal chops in a glass baking dish.  In a small bowl, whisk olive oil, lemon juice, parsley, lemon zest, garlic and oregano and pour over veal chops.  Turn chops to coat well, cover and refrigerate, turning occasionally, for 6-24 hours.

Remove veal chops from marinade and season with salt and pepper.  To grill, preheat barbecue to medium-high heat and lightly oil grill grate.  Grill veal chops 6-8 minutes per side for medium doneness, or until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes depending on thickness.  Remove from grill and let rest 5 minutes before serving.  

Alternatively, to pan-roast, preheat the oven to 425°F.  Heat 1 tbsp unsalted butter and 1 tbsp olive oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking (I love the Mauviel sauté pan shown above in the Shop Source).  Sear chops until golden brown, about 3 minutes per side.  Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes depending on thickness.

For the Gremolata:

In a small bowl, combine all ingredients.  Once the veal chops are cooked, transfer to a serving platter and top each chop with a spoonful of gremolata.  Serve with a wedge of lemon.

Recipe from Bite Me More

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