Veal Chops with Arugula Salad and sauce with red peppers

Ingredients for Veal Chops with Arugula Salad and sauce with red peppers

Instructions for Veal Chops with Arugula Salad and sauce with red peppers

To prepare the Veal Chops with Arugula Salad and sauce with red peppers recipe, please follow these instructions:

Heat oven up to 180 degrees. Wash the 4 baking potatoes, cut a cross in each and place them on baking paper on a plate in the oven. Behind them in a little over 1 hour.

After about ¾ hour after bagekartoflerne is inserted into, warmed oil in a frying pan, and koteletterne Brown on both sides. Season with salt and pepper, turn it down a little and let koteletterne roast further approximately 4-5 minutes per side depending on thickness, they must not be tørstegt. Pull them off the Pan and let them rest covered for about 5 minutes before serving.

Peel the onions and chop them wash the peppers, clean them for seeds and stem and cut them into smaller pieces. Got butter on a hot Saute pan and saute the onions and the peppers. Add the veal stock and let it all simmer about 3 minutes. Stir so the butter and thyme leaves in.

Rinse the rocket-salad, dry it and grate it into smaller pieces, remove the thickest of its stems. On 4 plates arranged rocket-salad. Then met the sauce at the time and eventually place a pork chop on each plate along with a baked potato. Slice, if desired. 4 cut into koteletten, and spread it out a little as a fan.