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Categories:
olive oil garlic fresh rosemary salt pepper veal chops Salad arugula cherry tomatoes lemon juice salt olive oil
Viewed: 29 - Published at: 4 years agoIngredients
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 veal chops, about 1 inch thick,trimmed (about 12 oz. each)
- Salad
- 4 cups arugula, trimmed
- 1 cup cherry tomatoes, halved if large
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 3 tablespoons olive oil
Method
- 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.
