Grilled Veal Chops with Arugula Salad

Name: Grilled Veal Chops with Arugula Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/4 cup olive oil; 3 cloves garlic, minced; 2 tablespoons chopped fresh rosemary; 2 teaspoons salt; 1/2 teaspoon pepper; 4 veal chops, about 1 inch thick,trimmed (about 12 oz. each); 4 cups arugula, trimmed; 1 cup cherry tomatoes, halved if large; 1 tablespoon lemon juice; 1/4 teaspoon salt; 3 tablespoons olive oil

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Recipe by Hey Jude

I found this delicious recipe in the Chicago Sun-Times.

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup olive oil
3

cloves garlic, minced
2

tablespoons chopped fresh rosemary
2

teaspoons salt
¹⁄₂

teaspoon pepper
4

veal chops, about 1 inch thick,trimmed (about 12 oz. each)
Salad
4

cups arugula, trimmed
1

cup cherry tomatoes, halved if large
1

tablespoon lemon juice
¹⁄₄

teaspoon salt
3

tablespoons olive oil

DIRECTIONS

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.

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