Grilled Veal Chops with Rosemary Recipe High-Protein
Tender, succulent veal chops infused with aromatic rosemary and finished on a hot grill until golden and juicy. This classic Italian preparation showcases the delicate flavor of quality veal with minimal embellishment, making it an elegant yet simple main course that delivers exceptional protein and clean nutrition for active individuals.
Ingredients
- 4 veal chops (220g each, 1-inch thick)
- 45 ml extra virgin olive oil
- 8 fresh rosemary sprigs (6-7 cm each)
- 4 garlic cloves, lightly crushed
- Sea salt to taste
- Black pepper to taste
- 2 lemons, halved
Instructions
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Pat veal chops dry with paper towels and arrange on a clean work surface. Brush both sides with 30 ml olive oil and season generously with sea salt and black pepper.
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Place rosemary sprigs and crushed garlic cloves in a shallow bowl. Pour remaining 15 ml olive oil over the herbs and let sit for 5 minutes to infuse.
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Brush the herb-infused oil mixture over both sides of each veal chop, pressing gently so the rosemary and garlic adhere.
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Preheat grill or grill pan to high heat (200°C/400°F). Allow to heat for 3-4 minutes until very hot and lightly smoking.
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Place veal chops on the hot grill perpendicular to the grates. Do not move them for 4-5 minutes to develop a golden crust with grill marks.
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Flip each chop carefully using tongs and cook the second side for 3-4 minutes until an instant-read thermometer inserted into the thickest part reads 63-65°C (145-150°F) for medium-rare.
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Transfer grilled veal chops to a warm serving platter. Place a lemon half alongside each chop and allow to rest for 2-3 minutes before serving.
Substitutions
- Substitute lamb chops (190g each) for veal, adjusting cook time to 5-6 minutes per side for medium-rare
- Replace fresh rosemary with fresh thyme sprigs and add 1 anchovy fillet per chop for a different Italian interpretation
- Use grass-fed beef rib-eye steaks (200g each) if veal is unavailable, cooking 4-5 minutes per side
- Swap olive oil with ghee or clarified butter for a richer flavor profile
Tips
- Bring veal chops to room temperature 15 minutes before grilling to ensure even cooking from edge to center
- Resist moving chops during the first sear—undisturbed contact creates superior crust development and authentic grill marks
- Use a meat thermometer to guarantee precise doneness; veal becomes dry if overcooked, so medium-rare (63-65°C) is ideal
- Rest the cooked chops for 2-3 minutes to allow residual heat to continue gentle carryover cooking while juices redistribute
In Italian cuisine, costolette di vitello alla griglia represents rustic elegance from regions like Lombardy and Piedmont, where veal is treasured for its tender texture and subtle flavor. The simplicity of this preparation—just rosemary, olive oil, and fire—reflects the Italian philosophy of letting premium ingredients speak for themselves.
Frequently Asked Questions
How long does Grilled Veal Chops with Rosemary Recipe take to make?
Grilled Veal Chops with Rosemary Recipe takes about 27 minutes total — 15 minutes of prep and 12 minutes of cooking — and makes 4 servings.
What can I substitute in Grilled Veal Chops with Rosemary Recipe?
You can adapt it easily: Substitute lamb chops (190g each) for veal, adjusting cook time to 5-6 minutes per side for medium-rare; Replace fresh rosemary with fresh thyme sprigs and add 1 anchovy fillet per chop for a different Italian interpretation; Use grass-fed beef rib-eye steaks (200g each) if veal is unavailable, cooking 4-5 minutes per side.
How should I store leftover Grilled Veal Chops with Rosemary Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Grilled Veal Chops with Rosemary Recipe?
Each serving of Grilled Veal Chops with Rosemary Recipe has about 48g of protein and 385 calories.
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