Adam Siegel’s Veal Chop with Herb Butter

Adam Siegel’s Veal Chop with Herb Butter
Rest Time : 1 hour
Cook Time : 20 minutes
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4 veal rib chops (12 oz each)
Kosher or sea salt, to taste
Cracked black pepper, to taste
1/2 cup extra-virgin olive oil for veal chop marinade
1/2 cup extra-virgin olive oil, divided – for sautéing
1/2 med onion, med dice
1 sm red pepper, med dice
1 sm green pepper, med dice
1 bay leaf
1 sm zucchini, med dice
1 sm yellow squash, med dice
1 sm eggplant, med dice
1 Tbs garlic, minced
1 pint grape or cherry tomatoes, halved
3 Tbs basil, julienne (thinly chopped)
3 med yellow potatoes, boiled and quartered


Herb Butter
1/4 lb unsalted butter, softened
2 Tbsp Italian parsley, chopped
1 tsp chives, minced
1 tsp basil, chopped
1 tsp fresh-squeezed lemon juice
Kosher or sea salt, to taste
Black pepper, to taste

  1. Preheat oven to 180º (for holding).
  2. Remove veal chops from refrigerator 1 hour before grilling – for best results, grill meat at room temperature.
  3. Season chops with salt and pepper.
  4. Coat chops with ½ cup olive oil, marinate for one hour while veal comes to room temperature.
  5. Preheat grill to medium-high heat.
  6. Heat sauté pan over medium heat. Add half of the olive oil (¼ cup), heat oil, add onions, peppers and bay leaf.
  7. Cook until onions are translucent, 7 minutes.
  8. Add zucchini and squash, cook 5 minutes.
  9. Heat another sauté pan, add remaining ¼ cup olive oil. Heat oil, add eggplant and cook until golden brown. Add to other vegetables.
  10. To the vegetable mixture, add minced garlic, halved tomatoes and quartered potatoes. Cook for 2 minutes.
  11. Add basil and season with salt and pepper. Set aside, in low-temperature oven at 180º until ready to serve. (Ratatouille can be prepared a day in advance–bring to temperature over low heat.)
  12. Place marinated chop on grill, cook over medium-high on each side for 6-8 minutes or to preferred temperature. (Recommended internal temperature 140º.) See Website for alternative cooking options.
  13. Place some of the ratatouille on warm plate, lean veal chop over ratatouille. Finish with pat of herb butter. Serve and enjoy!


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