Prep: 12 minutes; Cook: 8 minutes; other: 1 hourItalians 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.

Ana Kelly
Recipe by Oxmoor House June 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Prepare grill.

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

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

356 calories; fat 22.2g; saturated fat 6.1g; protein 28.3g; carbohydrates 10.2g; fiber 3.4g; cholesterol 100mg; iron 1.7mg; sodium 774mg; calcium 87mg.
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