Name: Grilled Veal Chops with Arugula and Basil Salad
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 3 medium tomatoes, cut into thin wedges; 1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup); 10 ounces baby arugula (5 cups); 1 cup packed basil leaves, torn into pieces; 6 (3/4- to 1-inch-thick) bone-in rib veal chops (4 to 5 pounds; see cooks' note, below); 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread); 2/3 cup grated Parmigiano-Reggiano; 1 cup olive oil

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Grilled Veal Chops with Arugula and Basil SaladIsager Ditte

We were bowled over by Miraglia Eriquez's mother's method for grilled breaded chops—it truly combines the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke. Meanwhile, the meat inside couldn't be juicier. A light, peppery salad gives the chops a freshness that tastes just right at a cookout.

Cooks' notes:

·You can substitute boneless 1-inch-thick pork chops for the veal chops; reduce grilling time to 6 minutes total.
·Bread-crumb mixture can be made 1 day ahead and chilled.
·Chops can be pounded and coated 2 hours ahead and chilled.

Recipe notes

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