Name: Veal Chops with Roasted Shallots, Arugula, and Soft Polenta
Yield: 4 Servings
Ingredients: 1 cup olive oil, divided; 1/2 cup fresh lemon juice; 1/4 cup fresh thyme leaves; 1 tablespoon coarse kosher salt; 1 tablespoon coarse kosher salt; 1 tablespoon ground black pepper; 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched; 18 small shallots, peeled, halved; 1/4 cup balsamic vinegar; 1 12-ounce package grape tomatoes; 1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar; Soft Polenta; 4 cups arugula

Skip to main content

Recipe notes

Back to top