Recipes Featuring U.S. Veal
Grilled Veal Chops with Cilantro-Mint Chimichurri
Recipe courtesy of The Beef Checkoff
Serves 4
| INGREDIENTS | Quantity |
| veal loin or rib chops | 4, cut 1-inch thick (about 8 ounces each) |
Marinade
| INGREDIENTS | Quantity |
| low-fat plain yogurt | 1 cup |
| fresh lemon juice | 3 tablespoons |
| garlic | 3 cloves, minced |
| coriander | ½ teaspoon, ground |
| nutmeg | ¼ teaspoon, ground |
| red pepper | ¼ teaspoon, ground |
Sauce
| INGREDIENTS | Quantity |
| fresh cilantro | ½ cup, packed |
| fresh mint | ½ cup, packed |
| fresh parsley | ½ cup, packed |
| green onions | ½ cup, chopped |
| olive oil | ¼ cup |
| fresh lemon juice | 2 tablespoons |
| garlic | 1 clove, minced |
| salt | ½ teaspoon |
| ground red pepper | ¼ teaspoon |
Instructions
Combine marinade ingredients in a small bowl. Place veal chops and marinade in food-safe plastic bag; turn chops to coat. Close bag securely, and marinate in refrigerator 15 minutes–2 hours. Remove chops from marinade; discard marinade.
