How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cook The Book: Sautéed Veal Chop With Arugula Salad?

You need 8 ingredients. The key ingredients include: 4 boneless veal chops (cutlets), about 1 1/4 inches thick, pounded to 1/4 inch thick, Kosher or sea salt and freshly grounded black pepper, 4 handfuls baby arugula (about 6 oz.), 4 to 6 tablespoons extra-virgin olive oil, as needed, and more.

Is Cook The Book: Sautéed Veal Chop With Arugula Salad suitable as salads?

Yes, Cook The Book: Sautéed Veal Chop With Arugula Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Cook The Book: Sautéed Veal Chop With Arugula Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Sautéed Veal Chop With Arugula Salad Recipe

Name: Cook The Book: Sautéed Veal Chop With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless veal chops (cutlets), about 1 1/4 inches thick, pounded to 1/4 inch thick; Kosher or sea salt and freshly grounded black pepper; 4 handfuls baby arugula (about 6 oz.); 4 to 6 tablespoons extra-virgin olive oil, as needed; 2 medium tomatoes, seeded and cut into 1/2-inch dice; 1/2 medium red onion, peeled, halved, and very thinly sliced; Fresh juice of 1 lemon; Corn oil, for sauteing

Cook The Book: Sautéed Veal Chop With Arugula Salad – a delicious recipe with veal chops, Kosher, arugula, extra-virgin olive oil, tomatoes, red onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

4 boneless veal chops (cutlets), about 1 1/4 inches thick, pounded to 1/4 inch thick
Kosher or sea salt and freshly grounded black pepper
4 handfuls baby arugula (about 6 oz.)
4 to 6 tablespoons extra-virgin olive oil, as needed
2 medium tomatoes, seeded and cut into 1/2-inch dice
1/2 medium red onion, peeled, halved, and very thinly sliced
Fresh juice of 1 lemon
Corn oil, for sauteing

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
895 kcal
Category
Salads

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Cook The Book: Sautéed Veal Chop With Arugula Salad

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