Rose Gray, Ruth Rogers

Costolette di Vitello

Grilled Veal Chops

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

#19The River Café Cookbook
The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

A paste of sage, lemon peel and prosciutto fat enhances a simple veal chop.

Ingredients

  • 4 thick veal chops
  • 50 g (2 oz) prosciutto fat
  • peel of

Method

Put the prosciutto fat, lemon peel, sage leaves, lemon juice and a seasoning of salt and pepper in a food processor and pulse-chop to make a coarse, thick paste.

Dry the veal chops thoroughly and spread the mixture evenly on each side.

Grill for 5-8 minutes on each side.