Grilled Veal Chops with Arugula Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this delicious recipe in the Chicago Sun-Times. Ingredients:
1/4 cup olive oil |
3 cloves garlic, minced |
2 tablespoons chopped fresh rosemary |
2 teaspoons salt |
1/2 teaspoon pepper |
4 veal chops, about 1 inch thick,trimmed (about 12 oz. each) |
4 cups arugula, trimmed |
1 cup cherry tomatoes, halved if large |
1 tablespoon lemon juice |
1/4 teaspoon salt |
3 tablespoons olive oil |
Directions:
1. In a large shallow baking dish, combine olive oil with garlic, rosemary, salt and pepper.
2. Turn chops in olive oil mixture to coat them well.
3. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
4. Grill veal chops on a hot barbecue 2 minutes per side.
5. Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145° on a meat thermometer.
6. They should be just pink inside.
7. Toss arugula with cherry tomatoes, lemon juice, salt and oil.
8. Serve salad on top of veal chops.
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