Teresa's Recipes
Costata di Vitello
Costata di Vitello, also known as Italian Veal Chop, is a traditional dish that showcases the rich flavors of premium veal. This exquisite dish is characterized by a beautifully seared, thick veal chop, infused with aromatic garlic and rosemary, and finished with a splash of lemon for brightness. It’s a staple of Italian cuisine, often reserved for special occasions or family gatherings, evoking a sense of warmth and celebration with every bite. Pair it with a robust red wine for an authentic Italian dining experience.
Ingredients
- 1, bone-in, about 1.5 inches thick Veal chop
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 4 cloves, minced Garlic
- 2 sprigs Fresh rosemary
- 1, sliced (for garnish and juice) Lemon
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 450
- Fat: 30g
- Carbs: 1g
- Protein: 42g
- Sodium: 600mg
- Sugar: 0g
Instructions
- Preheat the oven to 375°F (190°C).
- Generously season the veal chop on both sides with salt and black pepper.
- In a large, oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
- Add the seasoned veal chop to the skillet and sear it for about 3-4 minutes on each side until a golden-brown crust forms.
- Once both sides are beautifully seared, add the minced garlic and rosemary sprigs to the skillet, allowing the flavors to meld.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches your preferred doneness (145°F for medium-rare).
- Remove the skillet from the oven, carefully transfer the veal chop to a cutting board, and let it rest for 5 minutes.
- Squeeze fresh lemon juice over the veal chop, garnish with lemon slices, and serve immediately.
Tips
- For added flavor, marinate the veal chop in olive oil, garlic, and rosemary for a few hours before cooking.
- Serve with roasted vegetables or a fresh arugula salad to complement the richness of the veal.