Veal Chops with Arugula Salad Recipe

  • 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
  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.