Grilled Veal Chops with Artichoke-Arugula Salad

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)

Recipe from

Oxmoor House

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


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.

Ana Kelly,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note