Yield
4 servings (serving size: 1 veal chop and 2 cups 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.

How to Make It

Step 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.

Step 2

Prepare grill.

Step 3

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

Step 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.

Oxmoor House Healthy Eating Collection

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