Preparation
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1.
Sprinkle thinly sliced veal chops with Vegeta Natur and black pepper. Fry meat on both sides in hot oil in a pan.
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2.
Place meat in a baking dish lined with baking paper, and bake about 20 minutes at 150°C.
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3.
Baste baked meat with softened butter. Cover and let stand while you prepare the salad.
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4.
In a bowl, mix together olive oil, lemon juice and oregano.
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5.
Add mushrooms to arugula and add in prepared dressing.
Serving
To serve, make a bed of salad on the plate, top with veal chop, cheese shavings and serve.
Advice
This salad is best with a combination of mushrooms, try a mix of oyster, chanterelle and shitake mushrooms. A part of the arugula can be replaced by other wild salads.
