Veal Chops with Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An elegant and simple main course. Ingredients:
6 tablespoons olive oil (preferably extra-virgin) |
1 tablespoon balsamic vinegar |
4 6- to 8-ounce veal loin chops (each about 3/4 inch thick) |
4 teaspoons ground sage |
4 cups (packed) arugula leaves (about 4 large bunches) |
1/3 cup chopped red onion |
Directions:
1. Whisk 3 tablespoons oil and vinegar in large bowl. Season to taste with salt and pepper; set dressing aside.
2. Place chops between 2 large pieces of plastic wrap on work surface, spacing apart. Using meat mallet, pound veal surrounding bone to 1/2-inch thickness. Rub each side of each chop with 1/2 teaspoon sage. Sprinkle with salt and pepper.
3. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add chops; cook about 3 minutes per side for medium-rare. Transfer to platter; cover and keep warm.
4. Whisk any drippings from skillet into dressing. Add arugula and red onion to dressing and toss to coat. Top chops with arugula salad and serve.
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