Firing Up the Grill for My Pappa

I haven't been cooking much lately but I have been reading a fair amount about cooking and Gourmet's grilling feature this month has caught my interest. Often the recipes featured in Gourmet include ingredients that I don't have on hand or fussy techniques that I don't feel like employing. Not so this time.
The spread entitled "Ten June Favorites" seems just about perfect for my Fathers Day brunch, except that I hate getting the coals started for the grill. I am intruigued byt this breading-of-meat-before-grilling method; it reminds me of the most fantastic Easter meal I ever had. It was in Sicily about four years ago and featured breaded veal with peas and mint. Simple, clean and very fresh. I also plan onf making this grilled pizza and perhaps these artichokes. Oh, and I am DYING to try out this Stracciatella Tortoni Cake with Espresso Fudge Sauce! I'll let you know how it turns out, beating meringues over a double boiler sounds characteristically, Gourmet-snotty but for my pops, it's worth it.



Grilled Veal Chops with Arugula and Basil Salad
Serves6
Active time:45 min Start to finish:45 min
June 2008
We were bowled over by Miraglia Eriquez’s mother’s method for grilled breaded chops—it truly combines the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke. Meanwhile, the meat inside couldn’t be juicier. A light, peppery salad gives the chops a freshness that tastes just right at a cookout.
For salad
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3 medium tomatoes, cut into thin wedges
1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
10 oz baby arugula (5 cups)
1 cup packed basil leaves, torn into pieces
For veal chops
6 (3/4- to 1-inch-thick) bone-in rib veal chops (4 to 5 lb; see cooks’ note, below)
4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
4 cups grated Parmigiano-Reggiano
1 cup olive oil
Start salad:
Whisk together oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl until combined, then stir in tomatoes and onion.Make Veal:
Preheat oven to 350°F with rack in middle.
Gently pound chops (avoiding bone) to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
Toast bread crumbs in a large 4-sided sheet pan in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool completely.
Stir crumbs together with cheese and 1/4 tsp each of salt and pepper in a shallow bowl or pie plate. Sprinkle chops with 1/4 tsp each of salt and pepper.
Line a large baking sheet with wax paper. Put oil in another shallow bowl or pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop (and bone) in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
Oil grill rack, then grill chops, covered only if using a gas grill, turning once, until just cooked through and golden brown and grill marks appear, about 8 minutes total.Finish salad:
Just before serving, add arugula and basil to salad and toss, then season with salt and pepper. Serve over chops.
Cooks’ notes:
You can substitute boneless 1-inch-thick pork chops for the veal chops; r