Grilled Veal Chop Recipe
Veal chop with porcini mushroom ragu and topped with lemon-scented arugula. Served with broccoli rabe
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Porcini Mushroom Ragu
Rehydrate the dried porcini mushrooms in hot water for about 20 minutes. Drain and chop finely. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and shallots, sautéing until translucent. Add the chopped mushrooms and cook for 5 minutes. Pour in the chicken broth and thyme, letting it simmer until slightly thickened. Season with salt and pepper to taste.
- 2
Cook the Veal Chops
Preheat your grill to medium-high heat. Season the veal chops with salt and pepper. Brush the grill grates with the remaining olive oil. Grill the veal chops for about 4-5 minutes per side, or until they reach your desired doneness. Remove from grill and let rest for a few minutes.
- 3
- 4
Assemble the Dish
On each plate, place a grilled veal chop, top with a generous portion of porcini mushroom ragu, and garnish with lemon zest and arugula. Serve alongside the sautéed broccoli rabe.
