Veal Chops With Sage Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Tamwt03 | 6 | Servings | |
INGREDIENTS
| 6 | Veal chops -, ea 1" thk | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | Fresh sage, leaves only | |
| chopped about 1/4 | ||
| Cup), Cup | ||
| 3 | Shallots, finely diced | |
| 1/3 | c | Extra-virgin olive oil |
| Juice of 1 lemon, freshly | ||
| squeezed |
INSTRUCTIONS
Preheat grill or broiler. Season chops to taste with salt and pepper. When coals have cooled down, grill 8 to 10 minutes per side. Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette. Taste and adjust seasonings, and spoon over warm chops. Serve immediately. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B24 broadcast 04-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-21-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 48.6mg
Potassium: 11.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g