Veal escalope with rocket vegetables

Name: Veal escalope with rocket vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Onion; 100 g Rocket; 150 g waxy potatoes; 3 TSP Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Veal cutlet (à approx. 75 g); 2-3 TABLESPOONS Vegetable broth; 7-10 Tbsp grated nutmeg; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Onion
100 g Rocket
150 g waxy potatoes
3 TSP Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Veal cutlet (à approx. 75 g)
2-3 TABLESPOONS Vegetable broth
7-10 Tbsp grated nutmeg
baking paper

Directions

1
Peel the onion. Dice 1/2 onion finely, cut 1/2 onion into slices. Clean and wash the rocket. Peel, wash and thinly slice the potatoes. Mix the potatoes in a bowl with about 1 tsp. olive oil.
2
Heat a coated pan. Add potato slices and fry for 6-8 minutes, turning. After approx. 3 minutes add onion slices and season well with salt and pepper. Remove the potato slices and pour them onto a baking tray lined with baking paper.
3
Keep warm in the oven. Wash the meat, dab dry and season with salt and pepper. Heat 1 tsp. oil in a frying pan. Fry meat for about 4 minutes, turning. Heat 1 tsp. oil in a wide saucepan.
4
Fry the diced onion in it. Add rocket and stock and cook for 3-4 minutes, stirring occasionally. Season to taste with salt, pepper and nutmeg. Arrange rocket vegetables with potato chips and veal cutlets on plates.