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Grilled Veal Chop with Raisin-Rice Pilaf

Easy marinated chops, even easier pilaf, and tasty asparagus salad for a meal to remember.

Details

INGREDIENTS

    Veal

    • 6 veal chops (about 4 ounces each)
    • 1 (12-ounce) bottle garlic-olive oil marinade
    • Salt and pepper; to taste

    Golden Raisin Asparagus Salad

    • 1 1/4 pounds fresh asparagus
    • 1 small leek
    • 1/2 cup roasted red peppers, cut in matchstick-size pieces (julienne)
    • 3/4 cup California golden raisins
    • 1 tablespoon olive oil
    • 3 tablespoons fresh lemon juice
    • Salt and pepper; to taste

    California Raisin-Rice Pilaf

    • 2 cups rice pilaf
    • 1/2 cup California raisins
    • 1/2 cup peanuts, toasted
    • 1/4 cup chopped parsley

    PROCEDURE

    Veal

    Combine chops and marinade in shallow pan; let stand for 1 to 2 hours in refrigerator, turning occasionally.

    Golden Raisin Asparagus Salad

    Remove about 1/2-inch from bottom of asparagus spears. Blanch in boiling water for 2 to 3 minutes; cool in ice water. Cut into 1/2-inch pieces and place in mixing bowl. Remove tops and very bottom of leek; cut in half lengthwise. Remove yellow center and rinse thoroughly with water. Grill over hot charcoal for 2 to 3 minutes per side, being careful to avoid burning. Cut into matchstick-size pieces (julienne) and add to bowl. Stir in remaining ingredients and mix well. Set aside to chill.

    California Raisin-Rice Pilaf

    Cook pilaf according to package directions. Add remaining ingredients to hot pilaf and mix together. Keep hot.

    To Serve

    Remove chops from marinade. Discard used marinade and grill chops over high heat for 5 to 6 minutes per side, turning a quarter turn halfway through each side, until done (145°F for medium rare). Spoon 1/3 cup pilaf onto each serving plate. Arrange grilled veal chop on top and add 1/2 cup salad on top of that. Serve immediately.

     

    Note: Nutrition analysis does not include marinade.

    Nutrition Facts Per Serving

    Calories 440 (29% from fat); Total Fat 15g (sat 3g, mono 7g, poly 3g, trans <1g ); Cholesterol 90mg; Protein 31g; Carbohydrate 49g; (Dietary Fiber 4g; Sugars 24g; ); Iron 4mg; Sodium 370mg; Calcium 81mg; Potassium 1004mg

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