Veal chop with chard

Ingredients for 2 servings:

• 2 cutlets or veal escalopes
• 1 bunch of chard
• 4 m.-sized potatoes, yellow
• 1 clove(s) garlic
• 1 lemon(s)
• n. B. Sherry
• salt and pepper
• nutmeg
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into small cubes. Peel and dice the garlic clove. Split the chard stems, wash them, and first cut the white stems into sticks and the green leaves into rolls. In a fairly large pot with a lid, fry the potatoes and garlic in oil. Stir, add the white stems and fry for 2 minutes. Stir, add the dripping green chard leaves, reduce the heat, and cover. Simmer for about 15-20 minutes, seasoning with lemon juice, salt, pepper, and nutmeg. Meanwhile, season the veal chops with salt and pepper and either fry them in a pan with butter or olive oil, or grill them in a small casserole dish in the oven at 200°C (400°F). This may crisp up the rind. With either method, the juices can be deglazed with a splash of lemon juice or sherry at the end. Tastes fantastic and provides plenty of iron, magnesium, and folic acid. Use more or less potatoes depending on your hunger. Very quick, easy and ideal during pregnancy!