I created this recipe for The Pickle Barrel chain of restaurants in Toronto. The veal chop is beautifully lean and tender. The combination of pesto and feta complements it beautifully and gives the dish a Mediterranean twist. This goes well with grilled vegetables and Smashed Potatoes. Photo by Brian MacDonald.
1. Preheat the barbeque or the oven to 425ºF. Spray grill or line a baking sheet with foil and spray with cooking oil.
2. Spray the grill or a non-stick skillet with cooking oil and place over medium-high heat. Cook the veal on both sides just until seared and browned, approximately 2 minutes per side. Place on the prepared baking sheet.
3. Grill or bake for approximately 10 minutes, until the internal temperature registers about 135ºF for medium-rare, or to the desired doneness. Let rest 5 minutes before serving.
4. Spread both sides of the veal with pesto sauce and sprinkle with the feta, patting the cheese down firmly.
Four 6-to 8-oz prime veal chops with bone in (also known as the French cut)
2 Tbsp crumbled feta cheese
2 Tbsp pesto sauce
Nutritional Analysis per Serving
Protein 26 g
Fat 10 g
Saturated Fat 3.7 g
Carbohydrates 0.8 g
Cholesterol 97 mg
Sodium 235 mg
Fiber 0.2 g
Prep Time: 10 minutes
Cook Time: 14 minutes
Make Ahead: Prepare pesto up to 4 days in advance or freeze for 2 months.