Veal Cutlet on Rocket Salad with Porcini Mushrooms – K.Hauser

A delicious mushroom dish for any occasion!

Arugula rinse, shake dry, remove the stems and pluck arugula. Clean the mushrooms, cut the earthy parts into small pieces. Scrape off the caps with a soft crockery stick, scrape off brown spots with a small kitchen knife and halve or quarter the mushrooms depending on their size.

Heat sunflower oil or other vegetable oil in a grill pan and sear the chops evenly on both sides at high temperature, seasoning with salt and pepper, then reduce temperature, add rosemary, thyme and garlic to the pan [1] form and cook the meat until pink [2].

In the meantime, fry the mushrooms in a frying pan with olive oil. When the liquid is gone, add the butter and the shallots. Roast at reduced temperature for another two minutes. Finally, sprinkle the freshly finely chopped parsley leaves, toss, seasoning the mushrooms with salt, pepper and a little grated garlic, as well as a squeeze of lemon juice.

Arrange the roughly shredded arugula leaves on plates and drizzle with the dressing [3]. Place a veal cutlet on each plate, arrange the roasted mushrooms around the meat, season with the steak pepper.

[1] Grill version: Mix oil with garlic, rosemary and thyme. Turn steaks in it on the other side, drain and place on the broiler form.

[2] Remove from the grill to taste.

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