Most people have heard horror stories about the conditions under which calves are raised for veal. Fortunately, today there are thoughtful ranchers raising free-range veal without antibiotics. This contemporary veal won’t taste or look like the pale, white meat your grandparents were accustomed to. The free-range veal we serve at Lucques is rosy red in color, with more character and flavor than its inhumanely treated counterpart. It’s worth pursuing. To keep the chops juicy, grill them medium-rare to medium.
Season the chops with herbs and garlic overnight. You can make the gratin ahead of time and wait until just before serving to bake it. Light the grill when the gratin goes in the oven. If you like, make the salsa verde a few hours ahead of time. You will need 1 1/2 batches salsa verde for the gratin and the finished dish.
