Veal escalope with rocket salad and chips

Name: Veal escalope with rocket salad and chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 250–300 g Arugula (rocket); 600 g large potatoes; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 8 small thin veal cutlets (à approx. 75 g); 1-2 TABLESPOONS Butter

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized onions
250–300 g Arugula (rocket)
600 g large potatoes
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
8 small thin veal cutlets (à approx. 75 g)
1-2 TABLESPOONS Butter

Directions

1
Peel the onions. Finely dice 1 onion, cut 1 onion into thin slices. Clean, wash and drain the rocket well.
2
Peel and wash the potatoes and slice them into thin slices. Mix the potatoes with 2-3 tablespoons of oil. Heat a large coated pan. Fry the potatoes for about 15 minutes while turning. Fry onion slices for the last 5 minutes.
3
Season the potatoes with salt and pepper.
4
In the meantime dab the escalopes dry. Heat 1 tablespoon of oil in a second pan. Fry the meat for 2-3 minutes on each side. Season with salt and pepper.
5
In a saucepan, fry diced onions in hot butter. Add rocket salad and steam briefly. Add 5 tablespoons of water, bring to the boil, cover and allow to collapse for about 2 minutes. Season to taste with salt, pepper and nutmeg.
6
Arrange veal escalope with rocket salad and potato chips.