Grilled Veal Chop Recipe

Preparation

1. 1

   Prepare the Ragu

   Soak the dried porcini mushrooms in hot water for about 20 minutes, then drain and chop. In a skillet, heat the olive oil over medium heat, add shallots and garlic, and sauté until fragrant. Add the chopped mushrooms, thyme, salt, and pepper, then pour in the chicken broth. Simmer for about 10 minutes. Stir in the heavy cream and cook for an additional 5 minutes.

2. 2

   Grill the Veal Chops

   Preheat the grill to medium-high heat. Season the veal chops with salt and pepper, and brush with olive oil. Grill the veal chops for about 4-5 minutes on each side or until they reach your desired doneness. Remove from heat and let rest for a few minutes.

3. 3

   Prepare the Lemon-Scented Arugula

   In a bowl, combine arugula, lemon juice, olive oil, salt, and pepper. Toss to coat.

4. 4

   Sauté the Broccoli Rabe

   In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add the broccoli rabe and red pepper flakes, sautéing until the broccoli rabe is tender but still vibrant green, about 3-5 minutes.

5. 5

   Serve

   On a plate, place the grilled veal chop, spoon over the porcini mushroom ragu, and top with the lemon-scented arugula. Serve alongside the sautéed broccoli rabe.