Spinach Salad with Veal Cutlets

Name: Spinach Salad with Veal Cutlets
Total time: 30 min
Yield: 4
Ingredients: 8 veal cutlets; 1/2 teaspoon of oregano; 1/2 teaspoon of dried thyme; 1/2 tablespoons of chopped parsley; To taste; 3 tablespoons of olive oil; 12 spinach leaves, chopped; 2 tomato slices; 2 tablespoons of black currant jam; Citrus sauce; 1/2 teaspoon of chopped parsley; 1/2 teaspoon of dried thyme; 3 tablespoons of olive oil; To taste; 1/4 cup of freshly squeezed lemon juice

1
8 veal cutlets
2
1/2 teaspoon of oregano
3
1/2 teaspoon of dried thyme
4
1/2 tablespoons of chopped parsley
5
To taste
6
3 tablespoons of olive oil
7
12 spinach leaves, chopped
8
2 tomato slices
9
2 tablespoons of black currant jam
10
Citrus sauce
11
1/2 teaspoon of chopped parsley
12
1/2 teaspoon of dried thyme
13
3 tablespoons of olive oil
14
To taste
15
1/4 cup of freshly squeezed lemon juice

Ingredients

1
8 veal cutlets
2
1/2 teaspoon of oregano
3
1/2 teaspoon of dried thyme
4
1/2 tablespoons of chopped parsley
5
To taste
6
3 tablespoons of olive oil
7
12 spinach leaves, chopped
8
2 tomato slices
9
2 tablespoons of black currant jam
10
Citrus sauce
11
1/2 teaspoon of chopped parsley
12
1/2 teaspoon of dried thyme
13
3 tablespoons of olive oil
14
To taste
15
1/4 cup of freshly squeezed lemon juice

Directions

1
Season the veal with herbs and salt
2
Set aside
3
Heat the olive oil in a frying pan and fry the cutlets until golden brown
4
Cut them into small pieces
5
Distribute the spinach among individual plates, topping each with two cutlets
6
Place tomato slices on the side of each plate and sprinkle with black currant jam
7
Citrus sauce
8
Mix all ingredients together and serve or refrigerate.