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Grilled Veal Chops with Sautéed Escarole
Veal shoulder chops spend a short time in a lemon and sage marinade before grilling, then rest on a bed of garlicky wilted escarole. The slightly bitter greens balance the mild meat.
- YieldServes 4
- Hands-on30 min
- Total48 min
- Difficulty
Ingredients
Veal
- 4veal shoulder chops, about 2.5 cm thick
- 2 tbspextra virgin olive oil
- 2 tbsplemon juice
- 1½ tspfresh sage, minced; or 1/2 tsp dried sage
- to tasteblack pepper, freshly ground
Escarole
- 800 gescarole, cut in 5 cm pieces and washed
- 4 tbspextra virgin olive oil
- 2 clovesgarlic, medium, minced
- ½ tspred pepper flakes
- 2 tbspwater
- to tastesalt
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