Grilled Veal Chops with Summer Garden Salad

Healthycooking's picture

Dec. 28, 2011


Vine ripened tomato 1 Large , seeded and chopped
Fresh basil 2 Tablespoon , chopped
Radicchio head 1/2 , cored and chopped
Garlic 2 Tablespoon , minced
Cucumber 1 , peeled, halved, seeded and chopped
Anaheim pepper/Poblano pepper 1 , cored, seeded and chopped fine
Red wine vinegar/Balsamic vinegar 2 Tablespoon
Olive oil 2 Tablespoon
Salt To Taste
Freshly ground black pepper To Taste
Rib veal chops 32 Ounce , trimmed of fat (4 chops, 8 ounce each)
Lemon 1/2 , juiced
Arugula 1 Cup (16 tbs) (tender, young, Large handfuls)



1. Prepare a charcoal, wood, or gas grill or preheat the broiler


2. In a small bowl, combine the the first 7 ingredeints and also add 1 tablespoon of olive oil, stir properl, season to taste with salt and pepper, set it aside at room temperature for 30 minutes

3. Lay the chops, and rub it with the remaining tablespoon of olive oil, season with salt and pepper

4. On a grill, place the chops for 4 to 5 minutes

5. Once the chops are grille, remove it and squeeze lemon juice on each chop and cook for 4 to 5 minutes

6. On 4 plates, place the arugula and top it with a grilled veal chop, also spoon the tomato salad over the meat


7. Serve immediately with a sauce fo your choice

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4