Thursday, September 29, 2011

Grilled Veal Chops with Prosciutto and Basil Lemon Oil

This dish comes together quickly enough for a weeknight dinner, but is elegant enough for company. The veal chops I had were incredibly thin, so I didn't need the oven roasting step. I think this would work equally well with regular steak.

Grilled Veal Chops with Prosciutto and Basil-Lemon Oil (from Radically Simple)

2 large bunches fresh basil
1/2 cup olive oil
grated zest and juice of 1 large lemon
1 medium garlic clove, chopped
4 large veal rib chops, 10 - 12 ounces each
2 large handfuls wild arugula
4 wide paper-thin slices prosciutto

1. Preheat oven to 400F (if you have fat chops).
2. Boil a pot of salted water and fill another large bowl with ice water.
3. Boil basil leaves 1 minute, then plunge into ice water. Drain; squeeze dry.
4. Place basil in blender with all but 1 tbsp oil, the zest, garlic, and 1/3 cup water. Process until smooth; add lemon juice and salt to taste.
5. Rub remaining 1 tbsp oil onto chops. Season with salt and pepper.
6. Heat a very large skillet over high heat. Sear chops 3 minutes on each side until browned.
7. Transfer to a rimmed baking sheet. Bake 10 minutes, until pink inside. Let rest 5 minutes.
8. Mound arugula on 4 large plates and drizzle with basil oil. Top with chops, drizzle with more basil oil, and drape with prosciutto.

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