Lemony Veal Chops with Cilantro Gremolata


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The return to meat calls for a special treat.


2 tablespoons lemon zest

2 teaspoons minced fresh garlic

4 tablespoons chopped cilantro


8 tablespoons olive oil

8 veal chops

Salt and pepper to taste

1 cup chicken stock

2 teaspoons lemon juice

6 tablespoons margarine

Combine gremolata ingredients in a small bowl; mix well and set aside.  In a large skillet, heat oil over high heat.  Season the veal with salt and pepper and cook for 5 to 7 minutes on each side.  Place in warm oven.  Pour off oil from skillet and add stock and lemon juice. Bring to a boil, scraping up brown bits from bottom of pan.  When stock begins to thicken, swirl in margarine.  Remove chops from oven and drizzle with sauce. Sprinkle with gremolata and serve.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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