Lemon and melon and meat, oh my!: Lemon Parsley Veal, Arugula-Melon Salad, and Lemonade

Last summer I made prosciutto-wrapped melon for my cousin’s bridal shower and my friend’s bachelorette party—which happened to be on the same day! For some people—who never even heard of prosciutto in the first place—it seemed like an odd combination at first, but one taste of the salty/ sweet combination had them convinced that I was a culinary mastermind!

Of course—prosciutto and melon is a classic combination that I didn’t invent at all. I am a big fan of it though, so when I found this recipe in Women’s Day Magazine (which I learned is NOT a food magazine, despite the fact that literally every single cover is of something that looks amazing to eat), I had to try it: Arugula, Melon, & Prosciutto Salad. So, even though I cancelled my NOOK subscription to Women’s Day after just one issue (turns out it’s about a lot of women’s issues that I don’t have yet—such as menopause and mother-in-laws), it was worth it to find this great recipe idea.

I also made Lemon Parsley Veal and lemonade to use up a bag of lemons that I bought over the weekend.

Lemon-Parsley Veal and Prosciutto-Melon Salad

For the Lemon Parsley Veal, I used Olive Oil, Lemon Juice, Minced Garlic, Parsley, and Rosemary. This recipe comes from Epicurious (again, I used the app on my NOOK), and you can view it here: Grilled Lemon-Parsley Veal Chops. I pretty much followed the recipe for the marinade without any changes, but I halved the amounts since I’m just cooking for two. I also used the juice from one whole lemon. I don’t know if that’s more or less than 3 tbsp, but I wasn’t trying to dirty a spoon to find out.

The  longer you marinade your meat, the more time it has to suck up all of those delicious flavors, so it’s best to marinade overnight. I prepped our veal for tonight’s dinner before going to bed yesterday.

When I make a marinade, I like to just mix it right up in the container that the meat will be sitting in—less mess and fewer dishes.

I didn’t grill the chops because Yuseff keeps his grill in my backyard and we aren’t there. I also wouldn’t even know how to work it. I just used Yuseff’s tried-and-true method of searing in a cast iron pan and popping it in the oven.

Step 1: Mix up your marinade ingredients. I like using a square glass baking/casserole dish for marinading meat.

Step 2: Sprinkle salt and pepper on both sides of your veal chops and place in the marinade. Flip the meat around a couple of times to evenly coat both sides, then continue to spoon some onto the top. Refrigerate overnight.

Step 3: When you’re ready to start cooking dinner, pull the chops out of the fridge and let them come to room temperature. While it’s sitting there, doing nothing, you can turn it in the marinade some more for some last-minute coating.

Step 4: Cut a lemon into slices, line them on a piece of wax paper, and pop them in the freezer. If I had thought of making lemonade last night, I’d have done this before bed as well to be sure that they would be nice and frozen.

Step 5: On the stove, heat 1 cup of water and 1 cup of sugar until it’s simmering to make a simple syrup for the lemonade. By using hot water and creating the syrup, the sugar can dissolve rather than just sinking to the bottom and making your lemonade crunchy (although—that’s also kind of delicious…)

Step 6: While you’re waiting for the syrup to heat up, pop 6 lemons in the microwave for about 8 seconds. This helps you get more juice.  

Step 7: Once your syrup is finished, juice the lemons into the syrup and combine. Put through a mesh sieve or colander to strain out any seeds and some of the pulp.

It's not as radioactive as it looks.

Step 7 and a half: If you have a pitcher, mix your lemonade base with 3-4 cups of cold water, depending on your preference. If you don’t have a pitcher, put your base in the fridge and when you’re ready to enjoy a glass of lemonade mix some in a glass with a base to water ratio of about 1:2—don’t forget to garnish with your frozen lemon slices which not only look pretty, but double as ice cubes!

It looks more refreshing in a room with better lighting. Promise.

Step 8: Heat a cast-iron pan on the stove and when it starts to smoke, add olive oil and let it heat up for 30 seconds. Put the veal cutlets in the pan and sear each side for about two minutes. Then put the veal in a 425°F oven for 10 minutes. Sprinkle lemon zest on top of the veal for extra flavor.

Step 9: While your veal is cooking, mix the dressing for the salad. You will need 2 Tbsp Olive Oil, 1 Tbsp Red Wine Vinegar, 1 tsp Dijon mustard, and ¼ tsp each of kosher salt and pepper. I just mixed it up right in the serving bowl.

Step 10: Cut open a cantaloupe and use a spoon or melon ball maker to scoop out pieces of melon.

Step 11: Toss arugula in the dressing, coating it evenly. We used baby arugula which has a different flavor than the mature leaves, but still tastes great in this salad

Step 12: lightly toss in pieces of prosciutto (I just tore up two slices into bite size pieces) and melon.

And there you have it!

Today is Friday at last and I’m wrapping up our week with Chicken Diane and Garlic Blanched Green Beans!

I’ll also be posting two ideas for eating berries as mid-morning snacks at work and a spicy Sunday appetizer for football season!

5 thoughts on “Lemon and melon and meat, oh my!: Lemon Parsley Veal, Arugula-Melon Salad, and Lemonade

  1. Pingback: Berry Delicious! « By the (cook)Book

  2. Pingback: Take Two: Arugula, Prosciutto, and Melon Salad « By the (cook)Book

  3. Pingback: Throwback: Lemon Parsley Veal and Fresh Squeezed Lemonade « By the (cook)Book

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