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Veal T-Bone

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INGREDIENTS

12 ea. veal loin chops, 1½-inches thick (IMPS/NAMP 1332), about 10 lb.
2 cups white wine
12 garlic cloves, minced
1-1/2 cups parsley, chopped
6 lb. fingerling potatoes, cut in half if large
3/4 cup olive oil
salt and pepper, as needed
1/2 cup lemon juice

INSTRUCTIONS

  1. 1
    Combine wine, garlic and parsley; mix well. Place veal chops in roasting pan. Pour marinade over chops; cover. Marinate in cooler overnight, turning occasionally.
  2. 2
    Boil potatoes 10 minutes; drain. Toss potatoes with 1/2 cup olive oil, salt and pepper. Place in four foil packets; seal.
  3. 3
    Grill veal chops and potato packets over medium heat. Remove potatoes from grill when tender, about 10 to 15 minutes. Toss with 1/4 cup olive oil and the lemon juice. Season with salt and pepper; keep warm.

notes

Washington Park, New York, NY, Chef Jonathan Waxman

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preparation methods
Meals/Courses
cuisines North & South American
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