An elegant and simple main course.

Serves 4.

INGREDIENTS

  • 6tablespoons olive oil (preferably extra-virgin)
  • 1tablespoon balsamic vinegar46- to 8-ounce veal loin chops (each about 3/4 inch thick)
  • 4teaspoons ground sage4cups (packed) arugula leaves (about 4 large bunches)
  • 1/3cup chopped red onion

    DIRECTIONS

    Whisk 3 tablespoons oil and vinegar in large bowl. Season to taste with salt and pepper; set dressing aside.


    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.


    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.


    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.