Juice of 2 lemons (about 6 T.)
Pinch of saffron threads
2 T. Dijon mustard
3 garlic cloves, minced
Pinch of salt
4 (6-oz.) boneless loin veal chops, trimmed of fat
1 T. olive oil

Whisk together lemon juice, saffron, mustard, garlic and salt in a bowl and set aside to allow flavors to develop. Place veal chops between two pieces of plastic wrap and lightly lb. with the flat side of a meat mallet to tenderize. Massage marinade into chops and let sit at room temperature for 30 minutes or place in a baking dish, cover, and refrigerate up to overnight. Heat olive oil in a large skillet over medium-high heat. Place veal chops in skillet and sear each side for 1 minute. Cook until outside is browned and inside is medium rare, about 3 minutes per side. Transfer to a plate, tent with foil, and allow juices to redistribute. Serve warm with a side of broccoli sautéed with a bit of olive oil, sesame oil and sprinkled with toasted sesame seeds or your choice of cruciferous vegetable.

Yield: 4 servings
Calories: 331
Fat: 16g
Fiber: 0g