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Veal Chops With Pesto

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  For pesto  
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Lightly packed basil leaves 2 Cup (32 tbs) (Fresh Ones)
  Pine nuts 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed (Medium Cloves)
  Salt 1⁄2 Teaspoon
  Butter 2 1⁄2 Tablespoon, softened
  Freshly grated romano cheese 2 Tablespoon
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
For meat
  Veal chops 4 (About 2 Inch Thick)
  Salt To Taste
  Freshly ground black pepper 1

The Pesto:
Place the olive oil, basil, pine nuts, garlic, and salt in a food processor or blender and mix into an even paste. Transfer to a bowl and blend in butter and cheeses by hand. Add 2-3 tablespoons warm water to thin, if necessary.
The Meat:
Season veal chops with salt and pepper. Slice through center of chop on one side and fill with pesto. Close the opening by securing with a toothpick.
Grill chops over a hot fire for 15 minutes or so, until thoroughly cooked

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Veal Chops With Pesto Recipe