Set Lunch for Two
- 13 minutes ago
- 3 min read
## Two-Day Set Lunch Experience
This delightful set lunch is perfect for two people or can be enjoyed over two days if dining alone. It offers a delicious and nutrient-rich meal, packed with vitamins and proteins. The preparation is both quick and straightforward. The dish requires larger beef steaks, spinach, and potatoes. Complement it with a beetroot salad or roasted peppers for an enhanced dining experience. Please follow the recipe for best results.
Ingredients: simple, total time: 45 min., 2 servings
Veal Chops:
2 big veal chops
salt and pepper to taste
1 tsp dry spice to taste
oil for frying
70 ml little water for sauce
Spinach:
Olive oil to taste
250 g spinach frozen/ or fresh chopped
1 tsp dry spice Vegeta
2 cloves of garlic/ minced
15 g butter
Potatoes:
4 medium potatoes / diced
1 flat tsp salt
20 g butter
150 ml milk
Preparation:
Prepare all the ingredients first. description above.
Preparation of Potatoes:
Peel the potatoes and clean them of impurities, wash them well under a stream of cold water, then cut them into smaller pieces.
Place in a small saucepan and cover with water.
Cook for about 30 minutes, until soften.
While the potatoes are cooking, prepare the following.
Seasoning Veal Chops:
Season the meat to taste on both sides, then pound well with a meat mallet. You will fry the meat at the end. Set aside.
Spinach:
If you are working with fresh spinach, wash it well and cook it in boiling water for about 5 minutes until it becomes limp. Good. strain and let it cool, then chop it as you like.
Pour the olive oil into the pot and add the spinach that you chopped earlier, dry spice Vegeta and stir for a few minutes until it wilts on a low-moderate heat.
When the liquid has evaporated, and the spinach wilted add butter and garlic, stir for about 2 minutes and turn off the heat. Cooking spinach takes about 15-20 minutes in total.
Mashed potatoes:
Drain the potatoes well and transfer them to the pan again, mash them well, add salt and butter, and mix everything well with a mixer.
Slowly add the milk and at the same time beat to get a creamy puree structure. Cover and set aside.
Frying Veal Chops:
Pour a little oil into a large frying pan and heat it over low to moderate heat.
Add the beef chops, fry covered for about 6 minutes, until it turns golden brown, then turn and fry for the same amount of time. Repeat the process of frying and turning once more for about 3-4 minutes each side.
Remove the veal chops, and reduce heat pour a little water into the hot oil, scrape the bottom with a wooden spoon to make a sauce, cover and cook for about 2-3 minutes. Turn off the heat.
Serving:
Serve warm mashed potatoes and spinach with veal chops and sauce poured over the mashed potatoes and veal chops. If you want, you can add salads such as beets or roasted peppers.
Buon appetito!
NOTE:
Keep the rest of the food covered in the refrigerator for up to 2 days.
Do not reheat the mashed potatoes and spinach, but take them out 2-3 hours before and let them dry at room temperature!
Do you want to try something a little different?
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