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By Root 174 0

in the summertime when tomatoes and arugula are bountiful. The thing I love about it is you get some great texture from the standard breading, and the arugula salad keeps things light and flavorful.

Serves 4

4 bone-in veal chops, each 12 ounces

2 cups all-purpose flour

4 large eggs

2 cups panko bread crumbs

½ cup grated Parmesan cheese

Kosher salt and freshly ground black pepper

¼ cup olive oil

2 tablespoons unsalted butter

1 garlic clove, minced

Juice of 1 lemon

¼ cup extra-virgin olive oil

1 red onion, thinly sliced

3 cups arugula

1 cup grape tomatoes, halved

12 fresh basil leaves

Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to ¼ inch thick.

Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.

Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.

Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.

In a large mixing bowl combine the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly, and let marinate for 10 minutes.

Add the arugula, tomatoes, and basil to the dressing and gently toss together.

To serve, place a veal chop in the center of each plate and top with salad.

GRILLED LAMB T-BONES WITH FAVA BEAN SALAD

I fire up the grill for this recipe on the first week the weather breaks; this dish screams spring. I often serve grilled dishes with chilled or room-temperature salads, and this is a great example. I especially love this one, which is loaded with favas, feta, and olives. Don’t be shy with the vinegar and extra-virgin olive oil, either. It’s not only the dressing for the salad but also the sauce for the lamb; using a vinaigrette to sauce the salad and the meat is a frequent feature of Greek cuisine, and I find the pairing of grilled meat, vegetables, and vinaigrette unbeatable. For the biggest flavor, I recommend seasoning the lamb a day before cooking.

Serves 4 to 8

Lamb

8 lamb T-bones, each 1 inch thick

1 teaspoon kosher salt

Freshly ground black pepper

1 tablespoon coriander seeds, toasted and crushed (see Symon Says)

½ teaspoon crushed red pepper flakes

¼ teaspoon sugar

Fava Bean Salad

2 pounds fresh fava beans in the pods

3 pickled fresno chilies, sliced in ¼-inch rings

2 garlic cloves, minced

⅓ cup fresh mint leaves

⅓ cup sliced kalamata olives

⅓ cup crumbled feta cheese

6 tablespoons red wine vinegar

¾ cup extra-virgin olive oil

½ teaspoon kosher salt

½ teaspoon cracked black pepper

Sprinkle both sides of each lamb chop with the salt, pepper, coriander, red pepper flakes, and sugar. Cover and refrigerate for 24 hours.

Remove the lamb from the refrigerator 30 minutes before cooking. Build a hot fire in your grill. Bring a medium pot of water to a boil. While the water is heating, shell the fava beans. Add enough salt to the water that it tastes like the ocean (about a cup per gallon). When the water returns to a boil, add the favas and cook until tender, about 2 minutes. Drain and run under cold water to cool. Drain well and then pinch the favas out of their skins. In a large bowl, combine the favas with the chilies, garlic, mint, olives, feta, vinegar, olive oil, salt, and pepper and toss to combine.

Grill the lamb chops until they’re just past medium rare, 2 to 4 minutes per side.

Remove the chops to a platter and top with the fava bean salad.

GRILLED HANGER STEAK WITH STEAK SAUCE AND PICKLED CHILIES

This classic French bistro cut, the hanger, is also referred to as onglet or butcher’s steak. It hangs right below the diaphragm of the steer,