Grilled Veal Chops with Panzanella (Italian Bread Salad)
The simplest of ingredients, at the summer peak of wonderful pair perfectly with Perfectly Grilled Veal Chops.- Prep Time 30 minutes
- Cook Time 12 minutes to grill the chops
Ingredients
4 Veal Chops
For the Panzanella:
1 loaf of 2 day old semolina Italian Bread, cut into 2” chunks
3 lbs ripe plum tomatoes, diced
1 large red onion, sliced thinly
Large bunch of basilico, picked over and torn into pieces
For the Dressing:
Whisk Together:
1.5 c good olive oil
½ cup white wine vinegar
3 anchovies
2.5 t fresh chopped garlic
1 T kosher salt
2 t black pepper
Directions:
- Heat up your grill.
- Grill your chops to 135-138°. Time depends on your grill.
- We do ours about 6 minutes on each side, but always use a meat thermometer. Let chops rest under foil.
Put your Pazanella together:
- Put the bread and veggies into a large bowl and toss gently.
- With your immersion stick, blend the dressing until smooth and pour over salad. Toss gently, ensuring all the bread is coated with your dressing. Let sit at room temperature. If you want the bread more saturated, simply sprinkle some white wine vinegar over the bowl and toss gently again. Do not overdo it.
