Veal Chops with Arugula Salad

• 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

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.

olive oil, balsamic vinegar, veal loin chops, ground sage, arugula, red onion

Taken from www.epicurious.com/recipes/food/views/veal-chops-with-arugula-salad-101679 (may not work)