Grilled Veal Chops with Artichoke-Arugula Salad

Oxmoor House
Prep: 12 minutes; Cook: 8 minutes; other: 1 hour

Italians have a love for bitter greens such as arugula, which grows wild in Italy. The intense peppery-mustard flavor of arugula works nicely with these simple grilled veal chops, creating a meal worthy of company with minimal effort. Prepare the veal chops up to four hours ahead, and grill them just before you're ready to eat.

4 servings (serving size: 1 veal chop and 2 cups salad)


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4 (7-ounce) veal loin chops (about 1/2 inch thick)
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided
1 1/2 tablespoons olive oil, divided
1 teaspoon grated fresh lemon rind
3 garlic cloves, minced
Cooking Spray
1 (5-ounce) package baby arugula or spinach
1 (14-ounce) can artichoke bottoms, drained and thinly sliced
1/4 cup coarsely chopped walnuts, toasted
1 tablespoon fresh lemon juice


1. Sprinkle veal chops evenly with 1/2 teaspoon pepper and 1/4 teaspoon salt. Combine 1 1/2 teaspoons olive oil, lemon rind, and garlic; rub over veal chops. Cover and chill 1 to 4 hours.

2. Prepare grill.

3. Place veal chops on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.

4. While veal grills, combine arugula, artichokes, and walnuts in a bowl. Combine remaining 1/4 teaspoon each of pepper and salt, remaining 1 tablespoon olive oil, and lemon juice; drizzle over salad, and toss well. Serve immediately with veal chops.

Created date

October 2009

Nutritional Information

Calories 356
Fat 22.2 g
Satfat 6.1 g
Protein 28.3 g
Carbohydrate 10.2 g
Fiber 3.4 g
Cholesterol 100 mg
Iron 1.7 mg
Sodium 774 mg
Calcium 87 mg