John Myers
Contents
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Ingredients
Lamb's lettuce
- 175 g Lamb'S lettuce fresh from our own garden
- 3 piece Freshly eighthed tomato
- 1 piece Diced shallot
- 1 piece Spring onions fresh, cut
- 1 tbsp Parsley smoothly fresh, finely chopped
- 1 tbsp White balsamic vinegar
- 1 tbsp Cold-pressed sunflower oil
- 2 tbsp Sour cream
- 2 tbsp Milk
- 1 tbsp Vegetable broth
- 1 tsp Forest honey
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
Veal chops
- 2 piece Veal chop fresh from the butcher I trust
- 1 some Homemade breadcrumbs
- 1 piece Egg
- 1 some Flour
- 1 some Rapeseed oil
- 1 pinch Chilli (cayenne pepper)
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
Instructions
- Salad: As you can see in the third picture, the lamb's lettuce is very dirty due to the weather and because of our sandy soil. Unfortunately, the final picture (lamb's lettuce with pink, juicy roasted veal chop on a plate) is missing because I was distracted.
- I always prepare the lamb's lettuce shortly before eating so that it is served super fresh. Almost fresh from the garden on the table.
- Wash the lamb's lettuce thoroughly, drain and spin dry. Check again whether dead leaves or root ends need to be removed.
- Mix the dressing ingredients well. Add tomatoes and lamb's lettuce and mix everything loosely. If you like, you can chop nuts (of your choice), caramelize them and sprinkle them over the salad.
- Chops: Wash the chops and pat dry. Season to taste.
- Now bread in flour, egg and breadcrumbs.
- Briefly fry the breaded chops in the oil on both sides. Preheat the electric oven to 80 degrees.
- Place the seared chops in the middle of the oven on the grid and let simmer for about 15-20 minutes. Ours were still slightly pink. Everyone likes the cooking point differently.
- Serve with the salad. That was enough for us, but of course everyone can add side dishes of their choice.
Nutrition
Serving: 100gCalories: 241kcalCarbohydrates: 12.5gProtein: 2.6gFat: 20g
