Grilled Veal Chops with Arugula and Basil Salad

Grilled Veal Chops with Arugula and Basil Salad
Photo by Isager Ditte


  • 2 tablespoons fresh lemon juice
  • 6 3/4- to 1-inch-thick bone-in rib veal chops
  • 5 tablespoons extra-virgin olive oil
  • 10 ounces baby arugula
  • 2/3 cup grated Parmigiano-Reggiano
  • 4 cups fine fresh bread crumbs (from firm white sandwich bread)
  • 1 small red onion
  • + 3 more ingredients
    • 1 cup olive oil
    • 3 medium tomatoes
    • 1 cup basil leaves

Whisk together oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl until combined, then stir in tomatoes and onion. Preheat oven to 350°F with rack in middle. Gently pound chops (avoiding bone) to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or w...

View full recipe at Epicurious


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