Broiled Veal Chops Italian Style

The veal chops should be at least two to three inches thick and marinated for a couple of hours to get the best flavor out of them.

INGREDIENTS

Serves 4

• 4 veal rib chops

• 3 cloves of garlic chopped

• 1 Tbls of dried oregano

• 1 Tbls of dried basil

• 1/2 cup of white wine

• 1/4cup of olive oil

• 1/4 cup of freshly squeezed lemon juice

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1/4 cup of chopped parsley

PREPARATION

1. In a bowl mix together the oil, wine, lemon juice, oregano, basil and garlic.

2. Season the chops with salt and pepper.

3. Place the chops in a glass baking dish.

4. Pour the mixture over the chops and marinate in the fridge for at least three hours turning the chops occasionally.

5. Remove the chops from the marinade and place under broiler about 5 minutes on each side.

6. Keep warm and let stand for around 15 minutes.

7. Plate and sprinkle with parsley.

http://www.great-chicago-italian-recipes.com/broiled_veal_chops.html