An elegant and simple main course.
Recipe information
Yield
Serves 4
Ingredients
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
Preparation
Step 1
Whisk 3 tablespoons oil and vinegar in large bowl. Season to taste with salt and pepper; set dressing aside.
Step 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.
Step 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.
Step 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.
