Grilled Veal Loin Chops with Summer Panzanella
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
Panzanella is a Tuscan bread salad that’s widely enjoyed in the summer, when tomatoes and vegetables are at their peak. We pair it here with simply grilled, delicious veal loin chops for an Italian feast that’s fresh and flavorful.
Ingredients
- 4 Veal Loin Chops
- 1 Tbsp + ¼ cup olive oil, divided
- 2 cups day old bread cut into cubes
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 3 radishes, thinly sliced
- ½ cup olives, pitted and chopped
- ¼ cup fresh parsley, roughly chopped
- 2 Tbsp sherry vinegar
- 1 Tbsp honey
- Salt and pepper, to taste
- Citarella sides, for serving
Instructions
- Preheat oven to 375°F. Toast bread cubes for 5 minutes until just beginning to turn golden.
- Preheat grill or grill pan to medium-high heat. Rub veal chops with 1 tablespoon olive oil and season with salt and pepper. Grill for 3-4 minutes per side until you have reached desired doneness. Tent with foil and allow to rest for 8-10 minutes.
- In a jar with a tight-fitting lid, add remaining olive oil, sherry vinegar, honey, salt, and pepper. Shake vigorously until dressing is combined.
- In a large bowl mix together toasted bread, cucumber, tomato, radish, olives, and fresh herbs. Toss with dressing, check for seasoning, and adjust if necessary.
- Serve grilled veal with panzanella and your favorite Citarella sides and enjoy!
