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Grilled Veal Chops with Arugula and Basil Salad Recipe

Grilled Veal Chops with Arugula and Basil Salad Recipe

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Grilled Veal Chops with Arugula and Basil Salad

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Ingredients:

Serving

5 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
3 medium tomatoes, cut into thin wedges
1 small red onion , halved lengthwise, then thinly sliced crosswise (1/2 cup)
10 oz baby arugula (5 cups)
1 cup packed basil leaves , torn into pieces
6 (3/4- to 1-inch- thick) bone-in rib veal chops (4 to 5 lb; see cooks' note, below)
4 cups fine fresh bread crumbs
2/3 cup grated parmigiano-reggiano
1 cup olive oil

Directions:

Start salad: 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.
Make Veal: Preheat oven to 350°F with rack in middle.
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.
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.
Stir crumbs together with cheese and 1/4 tsp each of salt and pepper in a shallow bowl or pie plate. Sprinkle chops with 1/4 tsp each of 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. Transfer to baking sheet.
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
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.
Finish salad: Just before serving, add arugula and basil to salad and toss, then season with salt and pepper. Serve over chops.
Cooks' notes: ·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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1300.06 Kcal (5443 kJ)
Calories from fat	680.91 Kcal
		% Daily Value*
Total Fat	75.66g	116%
Cholesterol	337.52mg	113%
Sodium	1053mg	44%
Potassium	1527.69mg	33%
Total Carbs	56.38g	19%
Sugars	7.12g	28%
Dietary Fiber	4.78g	19%
Protein	94.91g	190%
Vitamin C	13.9mg	23%
Iron	7.5mg	42%
Calcium	220.6mg	22%

Amount Per 100 g
Calories	209.33 Kcal (876 kJ)
Calories from fat	109.64 Kcal
		% Daily Value*
Total Fat	12.18g	116%
Cholesterol	54.35mg	113%
Sodium	169.55mg	44%
Potassium	245.98mg	33%
Total Carbs	9.08g	19%
Sugars	1.15g	28%
Dietary Fiber	0.77g	19%
Protein	15.28g	190%
Vitamin C	2.2mg	23%
Iron	1.2mg	42%
Calcium	35.5mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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