Juice of 2 lemons (about 6 T.)
\nPinch of saffron threads
\n2 T. Dijon mustard
\n3 garlic cloves, minced
\nPinch of salt
\n4 (6-oz.) boneless loin veal chops, trimmed of fat
\n1 T. olive oil<\/p>\n
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 saut\u00e9ed with a bit of olive oil, sesame oil and sprinkled with toasted sesame seeds or your choice of cruciferous vegetable.<\/p>\n
Yield: 4 servings
\nCalories: 331
\nFat: 16g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n