Veal Chops with Roasted Shallots, Arugula, and Soft Polenta

Veal Chops with Roasted Shallots, Arugula, and Soft Polenta
Photo by Mark Thomas

Ingredients

  • ½ cup fresh lemon juice
  • 1 tablespoon ground black pepper
  • ¼ cup fresh thyme leaves
  • 1 tablespoon coarse kosher salt
  • 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
  • 18 small shallots
  • ¼ cup balsamic vinegar
  • + 6 more ingredients
    • 1 12-ounce package grape tomatoes
    • 1/3 cup caper
    • 1 tablespoon caper brine reserved from jar
    • 4 cups arugula
    • 1 cup olive oil
    • Soft Polenta

Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes. Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 c...

View full recipe at Epicurious

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