| 4 10-12 ounce veal chops, bone in | 2 lemons |
| 3 cloves garlic | 3 sprigs fresh rosemary, stemmed & lightly crushed |
| 1 1/2 Tbs. olive oil | 1 small radicchio, cored |
| 1 bunch arugula, stemmed | 2 Belgian endive, ends trimmed |
| salt and pepper to taste |
Make a 1/4" cut in the rounded edge of each chop opposite the bone. (This prevents the chops from curling during cooking.) Place each chop between two sheets of plastic wrap and pound with a scalloppini pounder or the side of a cleaver until 1/4 to 1/3" thick. (Better still, have your butcher do it.)
Remove the zest from 1 lemon in broad strips using a vegetable peeler. Juice the peeled lemon (there should be about 3 to 4 Tbs. juice). Cut the second lemon into slices or wedges for garnish. Combine the zest, garlic, rosemary, 1 tablespoon of olive oil, and all but 2 teaspoons of the lemon juice in a small bowl. Stir in plenty of salt and pepper. Rub the flattened veal chops with this mixture and marinate in a shallow pan for 20 minutes.
Slice the greens widthwise into 1/4" strips. Place in a bowl with the remaining 1/2 tablespoon oil, 2 teaspoons lemon juice, and salt and pepper. Do not toss.
Outdoor grill: Preheat the grill until very hot (about 15 minutes). Grill the chops over high heat, basting with marinade, for 2 to 3 minutes per side (depending on thickness), or until cooked. (If unpounded and on rebuilt grill, Sandy likes them 2 to 2 1/2 minutes/side, Dave likes 3 to 3 1/2.)
Ridged stove-top grill: Alternatively, cook the chops on top of the stove. Preheat grill on medium for 10 minutes, cook about 7 1/2 minutes total for rare.
Under the broiler: In the broiler, doesn't brown if the marinade is left on. Before broiling, drain off marinade, brush with olive oil.
Just before serving, toss the greens with the dressing. Arrange the chops on a platter or plates, and top with the drained greens. Garnish with lemon slices or wedges, and serve at once.
We rarely pound as thin as this, and sometimes don't bother to pound at all.