Veal Chops with Lemon-Basil Butter
This simple dish has a light, lemony flavor that enhances the taste of the veal.
- 2 tablespoons butter, at room temperature
- 1 tablespoon finely chopped fresh basil or 1 teaspoon dried, crumbled
- 1/2 teaspoon finely grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 1-inch-thick veal loin chops
Preheat the broiler.
Combine the butter, basil, lemon rind, and lemon juice in a small bowl. Hold each chop on its edge, fat side up. With a small, sharp knife, cut through the fat and halfway through the chop to create a small pocket. Stuff some of the butter mixture into each chop, then spread the remaining butter mixture on both sides of the chops.
Place the chops on a broiler pan and broil about 4 inches from the heat, turning once, for 5 to 6 minutes per side, or until browned and tender. With a fork, pierce the chop, checking often for doneness; overcooking will toughen the veal.
Copyright © 2000 David R. Marks, M.D. and Laura Marks, M.D. Reprinted with permission.