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Tuscan Veal Chops with Herbed Butter

Tuscan Veal Chops with Herbed Butter

 125 ml (½ cup) softened butter
 ½ clove of garlic, minced
 5 ml (1 tsp.) fresh rosemary, chopped
 5 ml (1 tsp.) sprigs of fresh thyme
 A pinch of coarse pepper
 Zest of ¼ lemon
 4 veal cutlets (approx. 300 g each)

Preheat the BBQ.


In a bowl, mix the butter with the garlic, rosemary, thyme, pepper and lemon zest.


Place the mixture on plastic wrap and roll it to form a 1-in. thick log. Cool in your refrigerator.


Season the veal chops and cook them on the BBQ over medium heat for approximately 6 minutes per side or to desired doneness.


Serve the veal cutlets with the herbed butter rounds.