Yield: 4 servings
Ingredients
- Four 1-inch thick veal chops, each about 12 ounces
Marinade
- ½ cup white wine (125ml)
- Juice of 1 lemon
- 2 garlic cloves, chopped
- 3 springs Rosemary, chopped
- ¼ cup olive oil
- ¼ cup walnut oil
- Pepper to taste
Dry Rub
- ¼ cup diced wild mushrooms (60ml)
- ¼ cup walnuts (60ml)
- 1 tablespoon dried rosemary (15ml)
- 1 teaspoon salt (5ml)
- 1 teaspoon pepper (5ml)
Directions
- To prepare the marinade whisk together white wine, lemon juice, walnut oil, rosemary and pepper. Place the veal into a sealable plastic bag, pour the marinade over top, make sure the meat is covered entirely and refrigerate for at least 1 ½ hours.
- To prepare the rub, in a small food processor or a coffee grinder, grind the mushrooms to fine dust. Let the dust settle and pour into a bowl. Add the remaining ingredients to the grinder. Combine long enough to make a coarse meal out of the walnuts. Pour into bowl with mushroom powder and mix.
- Remove veal from marinade and pat the excess liquid off a clean towel. Rub the dry mixture onto both side of each veal chop.
- Preheat the grill to 350°F/175°C. Oil the grill liberally. Grill the veal for 8 minutes on each side.