Veal Rib Chops, Loin Chops, or something else? Based on price rib chops are the most expensive. Would love to hear what you all think.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
pierino is a trusted source on General Cooking and Tough Love.
Rib chop for sure. Preferrably double thick if you have a real butcher who will cut it for you. Simple treatment is best; real wood smoke, salt, pepper and some lemon juice.
Abbie is a trusted source on General Cooking.
Agreed - but the t-bone looking one (is that the loin chop?) runs a close second and tends to be a bit less spendy - in case money IS an object. We throw fresh rosemary branches on the grill for a rosemary scented smoke - pretty terrific.
Mario Batali has some great recipes for veal in his Italian Grill cookbook. He uses a Piastra which is a granite or cast iron flat griddle used over a grill. He uses veal cutlets ( pounded thin) and cooks them with peppers, onions, olives, and figs.
Please enter a valid email address.
Well played. You deserve a cookie.
Can you guess what it is?
A Creamy Lasagna with a Surprising Boost of Flavor
Enter Your Best Banana or Plantain Recipe
The Greatest Hits
Irish-Inspired Soda Bread
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.