Today, nearly every American supermarket has a butcher department. But beware—chances are there is no actual butcher on premises. Whoever takes your order likely does not know how to bone a chicken or butterfly a leg or lamb. Not so at Fairway, where Ray Venezia has presided over meat and poultry for almost a decade. One of Ray's favorite meats is veal, which he believes isn’t as popular as it should be considering that it is naturally low in fat and full of "knockout" flavor.
Today's Cook the Book recipe, adapted from The Food Life, is for Sautéed Veal Chop and Arugula Salad—a light, fresh version of the traditionally heavy Italian classic. These veal chops are breadcrumb-free, fried sparingly in corn oil, and topped with refreshing salad with hints of tomato and red onion.
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- 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 sautéing
Season both sides of each veal chop with salt and pepper.
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.
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.