Grilled Veal Chops With Arugula Salad Recipes

GRILLED VEAL CHOPS WITH ARUGULA SALAD

Steps:

• In a large shallow baking dish, combine olive oil with garlic, rosemary, salt and pepper.
• Turn chops in olive oil mixture to coat them well.
• Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
• Grill veal chops on a hot barbecue 2 minutes per side.
• Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145° on a meat thermometer.
• They should be just pink inside.
• Toss arugula with cherry tomatoes, lemon juice, salt and oil.
• Serve salad on top of veal chops.

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl, combine the tomatoes, basil, parsley, red onion, salt and pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil.
• Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium-high heat.
• Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
• Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
• Once the grill is ready, add the chops and cook on the first side for 5 minutes.
• Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
• Flip and cook them on the second side for 7 to 8 minutes, then remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat.
• Serve the salad on or alongside the chops and spoon some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

PAN-ROASTED VEAL CHOPS WITH ARUGULA

Steps:

• Preheat oven to 425°F.
• Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes (depending on thickness).
• While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.
• Transfer chops to a plate and keep warm. Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute. Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes. Add broth and rosemary and boil until reduced by half, about 4 minutes. Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.
• Add arugula to dressing and toss to coat. Serve chops with sauce and arugula.

GRILLED VEAL CHOP SICILIAN STYLE

Steps:

• Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
• Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
• To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.

VEAL CHOPS WITH ARUGULA SALAD

Steps:

• Whisk 3 tablespoons oil and vinegar in large bowl. Season to taste with salt and pepper; set dressing aside.
• Place chops between 2 large pieces of plastic wrap on work surface, spacing apart. Using meat mallet, pound veal surrounding bone to 1/2-inch thickness. Rub each side of each chop with 1/2 teaspoon sage. Sprinkle with salt and pepper.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add chops; cook about 3 minutes per side for medium-rare. Transfer to platter; cover and keep warm.
• Whisk any drippings from skillet into dressing. Add arugula and red onion to dressing and toss to coat. Top chops with arugula salad and serve.