Grilled Veal Chops with Salad

FOR CHOPS:
Using a sharp knife, slash the fat along the edge of each chop in 3 places to avoid curling during cooking. Place each chop between 2 sheets of plastic wrap and, using a meat pounder, pound 1/2 inch thick. Rub each chop all over with half of a garlic clove, freshly ground pepper to taste and 1 teaspoon of the olive oil. Let stand at room temperature for 1 hour. Prepare a fire in a charcoal grill or preheat a broiler .

Place on a grill rack over hot coals (or arrange the chops on a rack in a broiler pan). Grill (or broil), turning once, until done to your liking. For rare, cook 2 to 3 minutes on the first side and 1 to 2 minutes on the second; for medium, cook 4 to 5 minutes on the first side and 3 to 4 minutes on the second; for well-done, cook 6 to 7 minutes on the first side and 5 to 6 minutes on the second.

TO SERVE:
Transfer the chops to warmed individual plates and scatter an equal amount of arugula, radicchio and endive over the top of each chop. Thinly slice the artichokes lengthwise, if using, and scatter over the salad. Using a sharp knife or vegetable peeler, shave off paper-thin slices of the Parmesan and scatter over the greens. Place a lemon wedge on each plate and pass the olive oil for drizzling over the top.