Recipe adapted from: Chef Michael Macchi, Bartolino's Restaurant, St. Louis. Yield: 12 servings.
12 Veal Loin or Rib Chops, cut 1 1⁄2” thick, trimmed well (IMPS/NAMP 1306 or 1332)
24 shrimp (16-20 ct.), peeled, deveined, butterflied
2 cups seasoned dry bread crumbs
1 tsp. kosher salt
1 tsp. ground black pepper
1⁄4 cup minced garlic
1 cup extra virgin olive oil
1⁄2 cup fresh lemon juice
1⁄2 cup dry white wine
96 frozen artichoke heart quarters, defrosted
3⁄4 cup olive oil
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 refrrigerate until ready to use. combine garlic, olive oil, lemon juice and white wine in small saucepan. simmer 3-5 minutes, until garlic is fragrant. set aside and keep warm. Yields 11⁄2 cups.
Per order: Grill 1 veal chop 18-20 minutes, or until medium doneness (160°f). thread 2 shrimp onto 6" skewer and grill during last 2-3 minutes of grilling. saute 8 artichoke quarters in 1 tbsp. olive oil until golden. Plate chop; top with 1 oz. sauce. serve with shrimp skewer and artichoke quarters on the side.
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