Grilled Veal Chops with Cilantro-Mint Chimichurri

Grilled Veal Chops with Cilantro-Mint Chimichurri


Ingredients for Marinade

1 cup low-fat plain yogurt
3 tablespoons fresh lemon juice
3 cloves garlic, minced
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper

Ingredients for Sauce

1/2 cup packed fresh cilantro
1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/2 cup chopped green onions
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper


  1. Combine Marinade ingredients in small bowl. Place veal chops and marinade in food-safe plastic bag; turn chops to coat.
  2. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  3. Place Sauce ingredients in food processor container.
  4. Cover; pulse until almost smooth. Set aside.
  5. Remove chops from marinade; discard marinade.
  6. Place chops on grid over medium, ash-covered coals.
  7. Grill, uncovered, 15 to 17 minutes to medium (160å¡F) doneness, turning occasionally.
  8. Serve chops with sauce.

Nutrition information per serving, using loin chops: 355 calories; 22 g fat (5 g saturated fat; 13 g monounsaturated fat); 123 mg cholesterol; 431 mg sodium; 6 g carbohydrate; 1.5 g fiber; 32 g protein; 11.1 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 3.1 mg iron; 13.5 mcg selenium; 4.0 mg zinc; 122.4 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Recipe and image provided by the Beef Checkoff Program  

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