Jul 17 2026
Restaurants›M'tucci's Twenty-Five›12 Oz. Veal Chops Recipe

12 Oz. Veal Chops Recipe

Inspired by M'tucci's Twenty-Five
Time1h
Serves2

Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction

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Ingredients

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Veal Chops

Crispy Salt Water Potatoes

Grilled Asparagus

Grilled Lemon

Balsamic Reduction

Method

Preparation

  1. 1

    Prepare the Balsamic Reduction

    In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and reduce heat. Stir occasionally until the mixture is thickened and reduced to about half, approximately 15-20 minutes. Set aside to cool.

  2. 2

    Prepare the Potatoes

    Boil the small potatoes in salted water for about 15-20 minutes until tender. Drain and let them cool, then cut them in half. Toss with olive oil, salt, and allow to rest.

Grilling

  1. 3

    Grill the Veal Chops

    Preheat the grill to medium-high. Brush veal chops with olive oil, season with salt and black pepper. Grill for about 4-5 minutes on each side or until they reach your desired doneness.

  2. 4

    Grill the Asparagus

    Toss asparagus with olive oil, salt, and black pepper. Grill the asparagus for 2-3 minutes until tender and slightly charred.

  3. 5

    Grill the Lemon

    Slice the lemon in half and place it cut side down on the grill for about 2-3 minutes until grill marks appear.

  4. 6

    Crispy Salt Water Potatoes

    In a skillet, heat olive oil over medium-high heat. Add the boiled potatoes cut side down and cook until crispy, about 5-7 minutes.

Serving

  1. 7

    Plate the Dish

    Serve the grilled veal chops alongside crispy salt water potatoes and grilled asparagus. Drizzle with balsamic reduction and serve with grilled lemon on the side.

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