Recipe adapted from Chef Michael Macchi, Bartolino’s Restaurant, St. Louis, MO
Ingredients
- 12 chops or 9 to 10-1/2 lb. Veal Loin or Rib Chops, cut 1-1/2 inches thick, trimmed well IMPS/NAMP (1306 or 1332)
- 24 each or 1-1/4 lb Shrimp (16-20 ct.) peeled, deveined, butterflied
- 2 cups or 8 oz Seasoned dry bread crumbs
- 1 tsp. Kosher salt
- 1 tsp. Ground black pepper
- 1/4 cup or 1-1/2 oz Minced garlic
- 1 cup Extra virgin olive oil
- 1/2 cup Fresh lemon juice
- 1/2 cup Dry white wine
- 96 each or 2-1/2 lb Frozen artichoke heart quarters, defrosted
- 3/4 cup or 6 oz Olive oil
Instructions
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Mix together bread crumbs, salt and pepper in large bowl. Dredge veal chops and shrimp in bread crumb mixture and place on parchment lined sheet pans. Cover and refrigerator until ready to use.
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Combine garlic, olive oil, lemon juice and white wine in small saucepan. Simmer 3 to 5 minutes or until garlic is fragrant. Set aside and keep warm.
Yield: 1-1/2 cups
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Grill 1 veal chop 18 to 20 minutes or until medium (160°F) doneness. Thread 2 shrimp onto 6- inch skewer and grill during the last 2 to 3 minutes of grilling. Sauté 8 artichoke quarters in 1 tablespoon olive oil until golden. Plate chop; top with 1 ounce sauce. Serve with shrimp skewer and artichoke quarters on the side.
