Veal Chops

Mediterranean veal burger

Recipe developed by Colleen Kennedy at Souffle Bombay


Prep Time:
10 minutes


Cook Time:
15 minutes


Total Time:
25 minutes




  • 4 bone-in rib veal chop

  • 1/2 cup olive oil

  • 6 TBS fresh squeezed lemon juice

  • 3 TBS garlic paste (or 3 large cloves of garlic minced)

  • 1 TBS minced fresh Thyme

  • 1 TBS minced fresh Rosemary

  • Salt & pepper

Gremolata (optional)

  • 1 cup parsley

  • 2 cloves garlic (or 2 TBS garlic paste

  • 3 TBS fresh squeezed lemon juice

  • 1/2 teaspoon of thinly sliced lemon peel

  • 1/2 cup olive oil

  • Salt & pepper


  1. Cut off any excess fat that may be on your chops.

  2. In a mixing bowl, combine, oil, lemon juice, garlic paste. Thyme, Rosemary and salt and pepper. Mix until combined.

  3. Coat each chop in the marinade and then allow them to sit in it in either the bowl or a plastic bag in your refrigerator for 2 hours or up to 24 hours.

  4. When ready to cook the chops, remove from marinade and discard marinade. Pat chops dry with a paper towel.

  5. Season chops with a bit more salt and pepper and grill over high or med-high heat via your outdoor grill or grill pan for approximately 7-9 minutes per side (cook time will vary on the thickness of your chops).
    The internal temperature of your chops should reach 140-145 degrees, allow your chops to rest for at least 5 minutes before enjoying.

  6. Serve with Gremolata or enjoy as is.

    To Make Optional Gremolata:
    Combine all ingredients in your food processor (smaller bowl works best) and pulse until combined. I enjoy a wetter gremolata, if you enjoy a drier one, use a bit less olive oil.


Nutritional Information Per Serving



22 g


35 g


8 g

Saturated Fat

393 mg


3 g


95 mg cholesterol; less than 2g fiber; 0g sugar

GrillingDylan Lindstadt