Veal chops with arugula and mushroom salad

  • 40 min
  • Simple
  • 4 persons
Veal chops with arugula and mushroom salad


  • 4 boneless veal chops (about 500 g)
  • 2 tablespoons Vegeta Natur
  • Vegeta Maestro black pepper
  • 3 tablespoons olive oil
  • 20 g butter
  • Salad:
  • 250 g mushrooms
  • 20 g butter
  • salt
  • 80 ml olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon Vegeta Maestro dried oregano
  • 100 g arugula


  1. Sprinkle thinly sliced veal chops with Vegeta Natur and black pepper. Fry meat on both sides in hot oil in a pan.
  2. Place meat in a baking dish lined with baking paper, and bake about 20 minutes at 150°C.
  3. Baste baked meat with softened butter. Cover and let stand while you prepare the salad.
  4. In a bowl, mix together olive oil, lemon juice and oregano.
  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.