• Organization
  Board of Directors Sponsors Annual Report 23-24 Annual Report 22-23 Annual Report 21-22 Annual Report 20-21 Annual Report 19-20 Annual Report 18-19 Annual Report 17-18 Annual Report 16-17 Annual Report 15-16 Annual Report 14-15 Annual Report 13-14 Annual Report 12-13 Annual Report 11-12 Annual Report 10-11 Annual Report 09-10 Annual Report 08-09 Annual Report 07-08 Annual Report 06-07 Office/Staff
• Research
  CPC NCRP Risk Maps Sclerotinia Initiative Research Database
• Nutrition/Recipes
  Nutrition Recipes Cooking with Canola
• Events
  Field Day Golf Scramble Annual Winter Meetings Outstanding Service Awards
• Contact Us

Rosemary-Grilled Veal Chops

Ingredients:

4 thick veal loin chops
1/3 cup dry white wine
1/4 cup canola oil
1 tbsp chopped fresh rosemary
1/2 tsp grated lemon zest
salt and pepper to taste

Directions:

Place chops in a glass dish just big enough to hold them in a single layer. In medium bowl, whisk wine, canola oil, rosemary, and lemon zest; pour over chops. Cover; marinate at room temperature 30 minutes or up to 4 hours in refrigerator. Remove from refrigerator 30 minutes before grilling.

Sprinkle with salt and pepper; grill over medium heat 5-10 minutes per side, depending on thickness or desire doneness.

4 servings

Recipe compliments of Canola Info