Veal Chops with Arugula Salad – a delicious recipe with olive oil, balsamic vinegar, veal loin chops, ground sage, arugula, red onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Whisk 3 tablespoons oil and vinegar in large bowl.
2
Season to taste with salt and pepper; set dressing aside.
3
Place chops between 2 large pieces of plastic wrap on work surface, spacing apart.
4
Using meat mallet, pound veal surrounding bone to 1/2-inch thickness.
5
Rub each side of each chop with 1/2 teaspoon sage.
6
Sprinkle with salt and pepper.
7
Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat.
8
Add chops; cook about 3 minutes per side for medium-rare.
9
Transfer to platter; cover and keep warm.
10
Whisk any drippings from skillet into dressing.
11
Add arugula and red onion to dressing and toss to coat.
12
Top chops with arugula salad and serve.
208
kcal
Calories
23
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Veal Chops with Arugula Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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