Recipe: Veal Chops with Lemon-Basil Butter

from The Headache Prevention Cookbook

Veal Chops with Lemon-Basil Butter

Serves 2

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.

Serve immediately.

Copyright © 2000 David R. Marks, M.D. and Laura Marks, M.D. Reprinted with permission.

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