4 veal chops, 1" to 1 1/2" thick depending on preference
1 lb. Whole leaves spinach, cleaned and washed
5 tablespoons olive oil
4 cloves garlic
Salt and pepper
1 cup Pecorino Romano cheese, grated
1 pint cherry tomatoes, red and yellow halves
4 leaves of fresh basil, cut in strips
Season the veal chops with salt, pepper and coat with 2
tablespoons of olive oi.
Grill beal chops on hot grill turning on
both sides for 15 - 18 minutes depending on the heat of grill and
thickness of the chops.
Meantime, crush the garlic cloves,
divide the remaining olive oil and garlic in two pans, cook till
To one pan add spinach, salt and pepper and braise till
done, 3 - 4 minutes.
Drain pan juices, remove garlic cloves and
divide spinach evenly over each chop.
Sprinkle with Pecorino
Romano and set in broiler to crisp the cheese - if top broiler is
not available set in hot oven for an additional 5 minutes.
Meanwhile, in another pan, saute briefly the garlic and the
tomatoes, adding salt and pepper to taste.
Add the shredded
Remove garlic cloves.
Set veal chops in plate and flank
with braised tomatoes.