Grilled Tuscan Veal Chops

By Marge Perry & David Bonom
Simple seasonings combined with intelligent balance transform a grilled chop into a work of culinary artistry worthy of a Tuscan chef.


    • bone-in veal chops
    • Extra Virgin Olive Oil
    • Fennel seeds
    • fresh lemon juice
    • fresh orange zest
    • Fresh rosemary
    • fresh thyme
    • garlic cloves
    • pepper
    • Salt


    1. Combine the oil, lemon juice, garlic, rosemary, thyme, orange zest, and fennel seed in a large bowl. Add the veal chops, turning to coat. Refrigerate 2-4 hours, turning occasionally.
    2. Remove veal from the refrigerator and let stand at room temperature for 15 minutes.
    3. Sprinkle veal with salt and pepper. Heat a large nonstick grill pan over medium-heat
    4. Tips & Techniques