Can I serve Veal chop with salsa verde with side dishes?

Yes, you can serve the dish with side dishes such as roasted vegetables, mashed potatoes, salad, or a fresh lemon risotto to create a complete meal.

How do I prevent my veal chop from drying out on the BBQ?

Veal is very lean and doesn't need much cooking time. Quickly grill the veal cutlets at a high temperature (around 250°C). After grilling, always let the meat rest for a few minutes under a loosely folded piece of aluminum foil. This allows the meat juices to redistribute, keeping your veal cutlet wonderfully juicy and tender!

Can I make salsa verde ahead of time?

Absolutely! Homemade salsa verde often becomes even more flavorful if the tastes of the anchovies, capers, garlic, and fresh herbs are allowed to infuse in the olive oil for a few hours. Store the salsa verde in a sealed jar in the refrigerator. Tip: take it out of the fridge half an hour before serving so that the olive oil becomes liquid and aromatic again.

What can I use if I can't find a young look?

Can't immediately find young leeks in the store or at the market? No problem! Young leeks or shallots are a fantastic alternative. Cut them lengthwise, grill them on the BBQ, and reduce them in the same way with a splash of soy sauce.

Veal chop on the BBQ with salsa verde

Name: Veal chop on the BBQ with salsa verde
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 1.2 kg veal chop; Olive oil; Pepper and salt; 9 pieces of young garlic (or young leeks can also be used); 200 ml mild soy sauce; 8 tbsp olive oil; 1 good tbsp capers; 1 green chili finely chopped; Handful of flat-leaf parsley finely chopped; 6 anchovy fillets; Zest and juice of 1 lime; Pinch of fleur de sel; 1 tsp grain mustard; 2 sprigs of rosemary; 1 tbsp white wine vinegar; 1 clove of garlic finely chopped with salt

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35min

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Tender veal chops on the BBQ with a fresh, homemade salsa verde and delicious caramelized young garlic. That sounds amazing, right? Veal is wonderfully tender and subtly flavored, but if you combine it with the spicy, tangy kick of salsa verde with capers, anchovies, lime, and rosemary...mmm.We grill the veal chops briefly and intensely on the barbecue for that delicious smoky flavor and a perfectly crispy crust, while the meat remains wonderfully juicy on the inside. The roasted young garlic, gently reduced in a little soy sauce, adds a savory umami note. And then enjoy at the table with the family. Success guaranteed!

Ingredients

What do you need?

Quantity: 4P

Veal chop
1.2 kg veal chop
Olive oil
Pepper and salt

Roasted young garlic
9 pieces of young garlic (or young leeks can also be used)
200 ml mild soy sauce

Salsa verde
8 tbsp olive oil
1 good tbsp capers
1 green chili finely chopped
Handful of flat-leaf parsley finely chopped
6 anchovy fillets
Zest and juice of 1 lime
Pinch of fleur de sel
1 tsp grain mustard
2 sprigs of rosemary
1 tbsp white wine vinegar
1 clove of garlic finely chopped with salt

1.2 kg veal chop
Olive oil
Pepper and salt

9 pieces of young garlic (or young leeks can also be used)
200 ml mild soy sauce

8 tbsp olive oil
1 good tbsp capers
1 green chili finely chopped
Handful of flat-leaf parsley finely chopped
6 anchovy fillets
Zest and juice of 1 lime
Pinch of fleur de sel
1 tsp grain mustard
2 sprigs of rosemary
1 tbsp white wine vinegar
1 clove of garlic finely chopped with salt

Preparation method

How do you make this?

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Preheat the BBQ to a temperature of 200-215°C.

Brush the veal chop with a little olive oil and season with salt.

Place the young garlic on the grill and turn it after 5 minutes.

Remove the leaves from the rosemary, chop the herbs, capers, and anchovies finely.

Mix this with the mustard, lime, chili, salt, vinegar, and finely chopped garlic with salt.

Stir everything well so that all flavors are well combined.

Take the garlic out of the BBQ and pour some soy sauce over it.

Then place the young garlic back in the dish on the BBQ so that the soy sauce can reduce a bit.

Place the veal chop on the BBQ and grill the meat briefly on both sides at a temperature of 250°C.

Remove the meat, season with pepper and salt. Finish with the homemade salsa verde and parsley.

Tips

Keep the stems of the parsley, you can keep it in the freezer and make it into a broth.
If you chop the garlic together with a pinch of salt, you get a more homogeneous pasta.
You can also make this in large quantities.