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Citrus-Herb Marinated Veal Chops

Marinate Time:
6 hrs.
Prep Time:
15 mins.
Cook Time:
20 mins.


  • 6 veal round or blade chops, cut 3/4" thick
  • 1/2 cup fresh lemon juice
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 tablespoon minced fresh rosemary, divided
  • 1 pound fingerling potatoes, halved or quartered if large
  • 3/4 cup water
  • 1 medium zucchini, cut into 1/4" thick slices
  • Salt


  1. Combine lemon juice, 2 tablespoons olive oil and 2 teaspoons rosemary in small bowl. Place veal chops and lemon juice mixture in food-safe plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove chops from marinade; discard marinade. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium (160°F) doneness, turning occasionally.
  3. Meanwhile, combine potatoes and 3/4 cup water in large nonstick skillet over medium heat. Bring water to a boil; cover and cook 8 minutes or until potatoes are tender. Continue cooking, uncovered, about 2 minutes or until water has evaporated, stirring occasionally. Add zucchini, remaining 2 teaspoons oil and 1 teaspoon rosemary. Cook and stir 6 to 7 minutes or until zucchini is tender and begins to brown. Season with salt, as desired.
  4. Carve chops crosswise into thin slices; season with salt, as desired. Serve with vegetables.

Source: VealMadeEasy.com