- 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
- 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.