Cook The Book: Sautéed Veal Chop With Arugula Salad

• 4 boneless veal chops (cutlets), about 1 1/4 inches thick, pounded to 1/4 inch thick
• Kosher or sea salt and freshly grounded black pepper
• 4 handfuls baby arugula (about 6 oz.)
• 4 to 6 tablespoons extra-virgin olive oil, as needed
• 2 medium tomatoes, seeded and cut into 1/2-inch dice
• 1/2 medium red onion, peeled, halved, and very thinly sliced
• Fresh juice of 1 lemon
• Corn oil, for sauteing

1. Season both sides of each veal chop with salt and pepper.
2. in a large salad bowl, toss the arugula with 4 tablespoons of the olive oil. In a separate bowl, toss the tomatoes and onion with the lemon juice and salt and pepper to taste.
3. Toss the arugula with a light sprinkling of salt. Use a slotted spoon or fork to transfer the tomatoes and onions to the arugula and toss well. Place the veal chops on four plates and top each one with a large mound of arugula salad.

veal chops, kosher, arugula, extravirgin olive oil, tomatoes, red onion, fresh juice, corn oil

Taken from www.seriouseats.com/recipes/2008/07/sauteed-veal-chop-with-arugula-recipe.html (may not work)