Best Grilled Veal Chops With Arugula And Basil Salad Recipes

GRILLED VEAL CHOPS WITH ARUGULA SALAD

Steps:

• In a large shallow baking dish, combine olive oil with garlic, rosemary, salt and pepper.
• Turn chops in olive oil mixture to coat them well.
• Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
• Grill veal chops on a hot barbecue 2 minutes per side.
• Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145° on a meat thermometer.
• They should be just pink inside.
• Toss arugula with cherry tomatoes, lemon juice, salt and oil.
• Serve salad on top of veal chops.

GRILLED VEAL CHOP SICILIAN STYLE

Steps:

• Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
• Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
• To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.

VEAL CHOPS WITH ARUGULA SALAD

Steps:

• Whisk 3 tablespoons oil and vinegar in large bowl. Season to taste with salt and pepper; set dressing aside.
• 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.
• 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.
• 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.

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL

Steps:

• Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
• Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.