Veal Chop Stuffed with Lemon Spinach

Sauté shallots in butter, remove stems from spinach, chop coarsely and add, season with pepper and season with salt, mix with parsley, lemon zest, pine nuts and grated white bread.

Cut the veal chops in the middle to create a pocket, season inside and out with pepper and season with salt, then fill with the spinach mixture. First flour them, then pull them through the beaten egg and turn them in the breadcrumbs to the other side. Fry gently in enough butter, at moderate temperature on both sides for ten minutes each.

Saffron cauliflower with cherry tomatoes:

Sauté tomatoes with all ingredients in a frying pan and 20 min at 180 °C in the stove form.

Remove cauliflower florets from the stem, chop the stalks coarsely and boil in milk and whipping cream for 5 min, strain, discard the stalks. Sauté shallots and garlic in butter, add milk and cream mixture, season with pepper, saffron, nutmeg and salt. Cover and steam cauliflower florets for 15 minutes until tender. Thicken with a little flour butter.

Our tip: Use young, tender spinach from the farmers’ market!

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