Grilled Veal Chops with Artichoke-Arugula Salad
Grilled Veal Chops with Artichoke-Arugul A mixture of artichoke bottoms, olive oil, lemon rind, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon rind you could follow this main course with the Lemon-Almond Cake with Lemon Curd Filling as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
Place veal chops on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
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.