Equipment
Ingredients
Veal and Marinade
- 4 veal loin chops, bone-in
- 4 g fennel seeds
- 5 g fresh rosemary, finely chopped
- 5 g fresh thyme, finely chopped
- 2 garlic, minced
- 45 ml extra virgin olive oil
- 8 g kosher salt
- 4 g black pepper, freshly ground
Salmoriglio Sauce
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 4 g fresh oregano, finely chopped
- 10 g fresh flat-leaf parsley, finely chopped
- 1 garlic, minced into a paste
- 3 g flaky sea salt
- 15 ml warm water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 893 kcal
- Protein
- 92 g
- Carbohydrates
- 4 g
- Fat
- 56 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 1351 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 830 mg
- Calcium
- 108 mg
- Iron
- 3.9 mg
- Magnesium
- 115 mg
- Phosphorus
- 692 mg
- Zinc
- 7.8 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 3.8 mg
- Vitamin K
- 59 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 8 mcg
- Water
- 218 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Toast the fennel seeds in a dry pan over medium heat until fragrant, about 1 to 2 minutes. Transfer to a mortar and pestle and crush roughly.
In a mixing bowl, combine the crushed fennel seeds, chopped rosemary, thyme, minced garlic, olive oil, kosher salt, and black pepper. Coat the veal chops evenly with this marinade. Cover and refrigerate for at least 2 hours.
Remove the veal chops from the refrigerator 30 minutes before grilling to allow them to come to room temperature.
Prepare the salmoriglio sauce by whisking together the olive oil, lemon juice, chopped oregano, parsley, garlic paste, and flaky sea salt. Vigorously whisk in the warm water to create a loose, broken emulsion. Set aside.
Preheat your barbecue or grill to medium-high heat, targeting 230°C or 450°F. Ensure the grates are thoroughly cleaned and lightly oiled to prevent sticking.
Grill the veal chops over direct heat for 5 to 6 minutes per side, flipping occasionally to build an even, caramelized crust. Cook until the internal temperature reaches 54°C or 130°F for medium-rare.
Transfer the grilled veal to a clean platter. Tent loosely with foil and allow the meat to rest for 10 minutes to redistribute the juices.
Plate the rested veal chops and spoon the salmoriglio sauce generously over the top of each chop before serving.
Chef's Notes
- Adding a small splash of warm water to the salmoriglio sauce is a traditional Southern Italian technique. It slightly warms the herbs to release their essential oils and helps the oil and lemon juice form a temporary, creamy emulsion that coats the meat beautifully.
- Always toast whole spices like fennel seeds before crushing them. The brief exposure to heat wakes up the volatile aromatic compounds, transforming the flavor from dusty to intensely fragrant.
- Taking the veal out of the refrigerator 30 minutes prior to grilling ensures the center is not ice cold. This prevents the exterior from overcooking by the time the center reaches your target temperature.
Storage
Refrigerator: 3 days — Store leftover veal and salmoriglio sauce in separate airtight containers.
Freezer: 1 month — Freeze cooked veal only; the fresh herb sauce will degrade in the freezer.
Reheating: Slice cold veal thinly and let it come to room temperature, or gently warm in an oven at 120C/250F until just warmed through to prevent drying it out.
Troubleshooting
Dry and tough veal
Cause: Veal is exceptionally lean and dries out quickly if cooked past medium
Fix: Slice the veal very thinly across the grain and toss the slices heavily in the salmoriglio sauce to reintroduce moisture
Prevention: Use a digital meat thermometer and pull the chops exactly at 54°C or 130°F, remembering they will continue to cook while resting
Sooty or overly charred crust
Cause: Excess olive oil from the marinade dripped into the fire, causing severe flare-ups
Fix: Move the meat to indirect heat immediately until the flames subside, gently scraping off any excessively bitter burnt sections before serving
Prevention: Wipe away excess dripping oil from the chops before placing them on the grill, and maintain a cool indirect cooking zone to escape sudden flames
Cultural Context
Salmoriglio is a classic condiment native to Southern Italy, particularly prominent in the regions of Sicily and Calabria. Derived from the word salmurigghiu, meaning a light brine, it was historically used by fishermen to dress robust catches like swordfish. Its intensely bright, acidic, and herbaceous profile perfectly cuts through the richness of grilled meats, making it an ideal companion to balance the smoky char of a thick-cut veal chop.
