Veal Chops with Roasted Shallots, Arugula, and Soft Polenta recipes

Veal Chops with Roasted Shallots, Arugula, and Soft Polenta recipes
12 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 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
  • polenta
  • 4 cups arugula
Nutrition
4331
217% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

398% 259

Saturated

458% 92

Trans

- 0

Monounsaturated

- 117

Polyunsaturated

- 20

Carbs

14% 43

Carbs (net)

- 34

Fiber

36% 9

Sugars

- 20

Sugars, added

- 0

Protein

868% 434

Cholesterol

619% 1857

Sodium

156% 3737

Calcium

45% 452

Magnesium

137% 577

Potassium

161% 7568

Iron

135% 24

Zinc

678% 75

Phosphorus

618% 4324

Vitamin A

9% 79

Vitamin C

59% 53

Thiamin (B1)

146% 2

Riboflavin (B2)

411% 5

Niacin (B3)

953% 152

Vitamin B6

790% 10

Folate equivalent (total)

94% 378

Folate (food)

- 378

Folic acid

- 0

Vitamin B12

1217% 29

Vitamin D

- 0

Vitamin E

89% 13

Vitamin K

57% 68
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