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Grilled Veal Chops and Radicchio with Lemon-Caper Sauce
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons white balsamic vinegar
- 1 1/2 tablespoons drained capers
- 1 1/2 tablespoons chopped fresh Italian parsley
- 1 1/4 teaspoons finely grated lemon peel
- 1 small garlic clove, minced
- 2 8- to 9-ounce veal rib chops (each about 3/4 inch thick)
- 6 radicchio leaves
Directions:View on Bon Appetit
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