Calf chops with ruccola salad and suce with red peppers

Ingredients for Calf chops with ruccola salad and suce with red peppers

Instructions for Calf chops with ruccola salad and suce with red peppers

To prepare the Calf chops with ruccola salad and suce with red peppers recipe, please follow these instructions:

Put the 4 potatoes in a 180o hot oven and bag them over 1 hour.

After about 3/4 hours after the potatoes have been inserted, oil is heated on a frying pan and the chops are browned on both sides. Season with salt and pepper, heat the heat slightly and let the chops roast further. 4-5 minutes. Let them rest covered approx. 5 minutes before serving.

Cut onions and peppers into smaller pieces and sauté them in a little butter on the forehead. Add the veal (broth) and simmer approx. 3 minutes. - Then stir the butter and thyme leaves.

Arrange the sauce on the ruccola salad and finally put the chop on the plate with the baking potato.