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.
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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