"Rib eye or filet mignon would also work well in this recipe...."
INGREDIENTS
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4 tablespoons extra-virgin olive oil, divided
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1 1/2 tablespoons white balsamic vinegar
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1 1/2 tablespoons drained capers
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1 1/2 tablespoons chopped fresh Italian parsley
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1 1/4 teaspoons finely grated lemon peel
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1 small garlic clove, minced
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2 8- to 9-ounce veal rib chops (each about 3/4 inch thick)
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6 radicchio leaves