Tuscan-Style Veal Chops

D'Artagnan | Yield: 2 | Cook Time: 15 minutes
These juicy veal chops are very simply grilled with garlic and fresh herbs - but they are packed with flavor. A drizzle of olive oil and squeeze of grilled lemon before serving adds a mellow, citrus kick.
Tuscan-Style Veal Chops Recipe | D'Artagnan


  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh sage
  • 2 Veal Chops Milanese
  • Salt & freshly ground black pepper
  • 1 lemon, thickly sliced


  1. Heat a gas grill to medium high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.
  2. In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper.
  3. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read thermometer), or until desired doneness. Remove veal to a platter, drizzle with olive oil, tent with foil, and allow to rest for about 6 minutes.
  4. While chops are resting, brush lemon slices with olive oil and grill until slightly charred and warmed through.
  5. Serve veal chops with lemon slices and your favorite side dishes. We suggest grilled artichokes and a simply dressed arugula salad.

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