Grilled Veal Chops with Arugula and Basil Salad

Name: Grilled Veal Chops with Arugula and Basil Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters 10 ounces baby arugula; 237 milliliters packed basil leaves, torn into pieces; 946 milliliters fine fresh bread crumbs (from 10 slices firm white sandwich bread); 2 Tbsps fresh lemon juice; 237 milliliters olive oil; 158 milliliters grated Parmigiano-Reggiano; 118 milliliters small red onion, halved lengthwise, then thinly sliced crosswise; 3 mediums tomatoes, cut into thin wedges; 6 ribs (3/4- to 1-inch-thick) bone-in veal chops (4 to 5 pounds; see cooks note, below)

Grilled Veal Chops with Arugulan and Basil Salad might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 11g of fat, and a total of 379 calories. This recipe serves 6. Head to the store and pick up baby arugula, rib veal chops, onion, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Lemon Juice

Tomato

Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Gently pound chops (avoiding bone) to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

Ingredients you will need

Bone

Meat

Wrap

Equipment you will use

Meat Tenderizer

Plastic Wrap

Rolling Pin

Toast bread crumbs in a large 4-sided sheet pan in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool completely.

Ingredients you will need

Breadcrumbs

Toast

Equipment you will use

Oven

Frying Pan

Stir crumbs together with cheese and 1/4 tsp each of salt and pepper in a shallow bowl or pie plate.

Ingredients you will need

Salt And Pepper

Cheese

Equipment you will use

Bowl

Sprinkle chops with 1/4 tsp each of salt and pepper.

Ingredients you will need

Salt And Pepper

Line a large baking sheet with wax paper. Put oil in another shallow bowl or pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop (and bone) in bread-crumb mixture, pressing gently to help crumbs adhere.

Ingredients you will need

Bread

Dip

Cooking Oil

Equipment you will use

Baking Sheet

Wax Paper

Bowl

Transfer to baking sheet.

Equipment you will use

Baking Sheet

Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Equipment you will use

Grill

Oil grill rack, then grill chops, covered only if using a gas grill, turning once, until just cooked through and golden brown and grill marks appear, about 8 minutes total.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Just before serving, add arugula and basil to salad and toss, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Arugula

Basil

Serve over chops.

·You can substitute boneless 1-inch-thick pork chops for the veal chops; reduce grilling time to 6 minutes total.·Bread-crumb mixture can be made 1 day ahead and chilled.·Chops can be pounded and coated 2 hours ahead and chilled.

Ingredients you will need

Pork Chops