| 2 10-12 ounce veal chops, 1 1/4 to 1 1/2" thick, bone in | |
| sea salt and fresh ground black pepper | |
| 1 Tbs. olive oil |
Make a 1/4" cut in the rounded edge of each chop, opposite the bone,
to prevent the chops from curling during cooking. Pound if desired.
Rub olive oil on exposed surfaces of chops. Sprinkle with freshly
ground pepper (best if ground with a mortar & pestle), and with salt.
If using outdoor grill: Preheat the grill until very hot, about
15 minutes. Grill the chops over high heat for 3 to 4 minutes per
side, depending on thickness, or until cooked. (Sandy likes them
about 2 to 2 1/2 min/side, Dave likes 3 to 3 1/2.) Sprinkle with
sea salt when done.
If using ridged stove-top grill: Preheat the grill on
medium for 10 minutes, cook about 7 1/2 minutes total for rare.
Jane: "I'm not sure why they call this Florentine...."