Grilled Veal Chops and Radicchio with Lemon-Caper Sauce

Ingredients for Grilled Veal Chops and Radicchio with Lemon-Caper Sauce

• 60ml extra-virgin olive oil, divided

• 1 1/2 tablespoons white balsamic vinegar

• 1 1/2 tablespoons drained capers

• 1 1/2 tablespoons chopped fresh Italian parsley

• 1 1/4 teaspoons finely grated lemon peel

• 1 small garlic clove, minced

• 2 8- to 250g veal rib chops (each about 3/4 inch thick)

• 6 radicchio leaves

How to make Grilled Veal Chops and Radicchio with Lemon-Caper Sauce

Whisk 45ml olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.

Divide radicchio and veal chops between plates. Spoon sauce over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.