Veal Chops with Tomato and Green Mango Salad Recipe

Name: Veal Chops with Tomato and Green Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 10- to 12-ounce veal rib chops; Salt and freshly ground pepper; 3/4 cup extra-virgin olive oil; 1/2 cup flat-leaf parsley leaves, plus 1/4 cup chopped flat-leaf parsley; 2 garlic cloves, smashed; 1 teaspoon thyme leaves; 4 medium heirloom tomatoes, sliced 1/2 inch thick; 2 medium sweet onions, such as Maui or Walla Walla, sliced 1/2 inch thick and separated into rings; 1 cup basil leaves; 1/4 cup cider vinegar; 1/4 teaspoon sugar; 1 large green (underripe) organic mango, skin on, finely shredded (about 2 cups)

Servings: persons

Four 10- to 12-ounce veal rib chops
Salt and freshly ground pepper
3/4 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves, plus 1/4 cup chopped flat-leaf parsley
2 garlic cloves, smashed
1 teaspoon thyme leaves
4 medium heirloom tomatoes, sliced 1/2 inch thick
2 medium sweet onions, such as Maui or Walla Walla, sliced 1/2 inch thick and separated into rings
1 cup basil leaves
1/4 cup cider vinegar
1/4 teaspoon sugar
1 large green (underripe) organic mango, skin on, finely shredded (about 2 cups)

1
Season the veal chops lightly with salt and pepper.
2
In a large shallow dish, combine 1/2 cup of the olive oil with the chopped parsley, garlic and thyme.
3
Add the veal chops and coat well.
4
Let stand at room temperature for 4 hours.
5
In a very large shallow dish, arrange the tomato slices and onion rings in slightly overlapping rows.
6
Tuck the basil and parsley leaves between the tomato and onion slices and season lightly with salt and pepper.
7
Drizzle with 2 tablespoons of the olive oil and let stand at room temperature for 2 to 4 hours.
8
Light a grill or preheat a grill pan.
9
Scrape most of the marinade off the chops.
10
Grill over a medium-hot fire until browned and still pink in the center, about 6 minutes per side.
11
Transfer to a platter; let stand for 5 minutes.
12
In a small bowl, mix the vinegar with the sugar and the remaining 2 tablespoons of olive oil; season with salt and pepper.
13
In a medium bowl, toss the mango with 3 tablespoons of the vinaigrette.
14
Set a chop on each plate.
15
Spoon the tomato-onion salad alongside and drizzle with the remaining vinaigrette.
16
Sprinkle with the green mango and serve.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: Four 10- to 12-ounce veal rib chops, Salt and freshly ground pepper, 3/4 cup extra-virgin olive oil, 1/2 cup flat-leaf parsley leaves, plus 1/4 cup chopped flat-leaf parsley, and more.

Yes, Veal Chops with Tomato and Green Mango 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.

Veal Chops with Tomato and Green Mango Salad

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