This post is sponsored by Cedar Springs Veal. All opinions are my own.
Once warm weather arrives, I pretty much ditch the oven in favor of stovetop cooking or grilling outside. I turn to light, delicious meals that can be prepared in less than 30 minutes. My Grilled Rosemary Veal Chops and Arugula Salad with Homemade Lemon Vinaigrette fits the bill and can actually be prepared in under 20 minutes.
Have you ever eaten veal? Veal has been a favorite among French and Italian chefs and is considered a delicacy in certain cultures. It’s lean, moist, tender, and has a velvety texture. A standard 3 oz. portion of veal is usually under 400 calories. When I add my Arugula Salad with Lemon Parmesan Vinaigrette, I have a perfect dinner that is satisfying and good for me.
My favorite veal is Cedar Springs Veal. I like that it’s raised humanely on a wholesome, nutritious diet right here in the USA on family-owned ranches.
With so many cuts, veal can be prepared many ways, including roasting, grilled, pan-fried, stir-fried and slow cooked.
Grilled Rosemary Veal Chops
I cooked my veal chops in a grill pan indoors, but they are also delicious prepared outdoors on the grill. My husband declared them the best grilled veal chops he’s ever eaten.
I also grilled sliced lemons to garnish my Grilled Rosemary Veal Chops. They’re easy to prepare and add a touch of citrus flavor to the veal chops.
To make the simple arugula salad, combine arugula and halved cherry tomatoes in a large bowl. In a small bowl, mix together parmesan cheese, lemon juice, lemon zest and olive oil. Serve lemon parmesan vinaigrette over the arugula salad. Top with shaved parmesan.
What’s your favorite way to prepare veal?