Serving
To serve, make a bed of salad on the plate, top with veal chop, cheese shavings and serve.
This salad is best with a combination of mushrooms, try a mix of oyster, chanterelle and shitake mushrooms. A part of the arugula can be replaced by other wild salads.
Ingredients
- 4 boneless veal chops (about 500 g)
- 2 tablespoons Vegeta Natur
- Vegeta Maestro black pepper
- 3 tablespoons olive oil
- 20 g butter
- Salad:
- 250 g mushrooms
- 20 g butter
- salt
- 80 ml olive oil
- 1 teaspoon lemon juice
- ½ teaspoon Vegeta Maestro dried oregano
- 100 g arugula
We used
Vegeta Natur
Preparation For this recipe you only need imagination!
Simple 4 Persons 40 min
- 1 Sprinkle thinly sliced veal chops with Vegeta Natur and black pepper. Fry meat on both sides in hot oil in a pan.
- 2 Place meat in a baking dish lined with baking paper, and bake about 20 minutes at 150°C.
- 3 Baste baked meat with softened butter. Cover and let stand while you prepare the salad.
- 4 In a bowl, mix together olive oil, lemon juice and oregano.
- 5 Add mushrooms to arugula and add in prepared dressing.