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Broiled Veal Chops w/Shallots & Fennel

Broiled Veal Chops with Shallots & Fennel

4 veal rib chops, (about 1/2 pound each) cut between the bones, about 1/2 inch thick
2 tab1 tablespoons of virgin olive oil
1 teaspoon of grated lemon zest
1/2 lemon, juice only
1 large garlic clove, finely chopped
3 shallots, finely chopped
1 tablespoon of chopped fresh parsley
1 teaspoon of chopped fresh rosemary or 1/2 teaspoon of dried rosemary, crumbled
freshly ground black pepper
1 fennel bulb, very finely julienned
4 cups of kale, washed, trimmed and finely shredded
1/4 teaspoon of salt
lemon wedges for garnish

Preheat the broiler. Combine the oil, lemon zest and juice, garlic, shallots, parsley, rosemary and some pepper in a small bowl. Arrange the chops side by side on a rack in a broiler pan. Brush the tops with about a quarter of the lemon shallot mixture and broil for about three minutes or until golden brown. Turn the chops over and brush with another quarter of the lemon shallot mixture. Boil for three minutes more.

Mix the fennel into the remaining lemon shallot mixture and spoon it on top of the chops. Press down lightly to smooth out any pieces of fennel that might be sticking up. Continue broiling for about five minutes, or until the fennel mixture is golden brown.

Meanwhile, cook the shredded kale in a vegetable steamer for two to three minutes or until it is just tender. Add the salt to the kale and toss.

Spread out the kale in an even layer on a large serving platter. Arrange the chops on top and garnish with lemon wedges. Serve hot. Serves 4

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