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- Grilled Veal Chops with Rosemary
- (Braciole Di Vitello al Rosmarino)
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- Ingredients:
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Six 8-ounce veal rib chops (3/4 to 1 inch thick)
5 tablespoons extra virgin olive oil
1/4 cup dry red wine
1 and 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Fresh rosemary sprigs
Directions:
Whisk olive oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish.
Add veal chops to dish and turn to coat with marinade.
Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
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- Prepare barbecue (medium-high heat) or preheat broiler.
Remove veal from marinade, shaking off excess.
Season veal with salt and pepper.
Lightly oil grill.
Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare.
Transfer to platter. Garnish with rosemary sprigs and serve. Makes 8 servings.
That's it!
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