Rinse arugula, pluck large leaves, cut away coarse stems, drain well and spin dry. Rinse sherry tomatoes, pat dry and cut into quarters. Dice feta feta cheese and the drained mozzarella ball. Parsley well rinse, squeeze and chop Everything in a large salad bowl mix well and just before bringing to the table salt, pepper from the mill, 1- 2 tbsp balsamic vinegar 4-6 tbsp olive oil season, repeatedly mix everything together well.
Rinse the new potatoes well, do not remove the peel, halve them and put them in a suitable bowl, add 2-3 tbsp olive oil, salt and ground pepper, 1 tsp caraway seeds and marinate for about 10 minutes.
Preheat the oven to 230 degrees convection broiler Season the chop well all around with salt and pepper from the mill. Heat 2-3 tablespoons of grape seed oil in a frying pan and brown the meat on both sides for 4-8 minutes. Place 2-3 sprigs of rosemary on a gratin dish and place the marinated potatoes around the meat. Put everything together in the oven on shelf height 2 and roast for 30-40 min. Heat 2 tablespoons of butter in a small frying pan and briefly sauté 4-5 sage leaves and 1 teaspoon of rosemary leaves in it, then remove. Take the meat out of the oven, remove the rosemary, put the potatoes in a warm place, let the cutlet rest for 3-5 minutes, remove the bones and arrange the meat on a plate with the potato garnish. Garnish the meat with the sage/rosemary