Grilled Veal Chops with Artichoke-Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 12 minutes; Cook: 8 minutes; other: 1 hour Ingredients:
4 (7-ounce) veal loin chops (about 1/2 inch thick) |
3/4 teaspoon freshly ground black pepper, divided |
1/2 teaspoon salt, divided |
1 1/2 tablespoons olive oil, divided |
1 teaspoon grated fresh lemon rind |
3 garlic cloves, minced |
cooking spray |
1 (5-ounce) package baby arugula or spinach |
1 (14-ounce) can artichoke bottoms, drained and thinly sliced |
1/4 cup coarsely chopped walnuts, toasted |
1 tablespoon fresh lemon juice |
Directions:
1. 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.
2. Prepare grill.
3. Place veal chops on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
4. 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.
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