Method

• 1.
  Combine half the oil, thyme leaves and paprika in a bowl. Brush over both sides of the cutlets and set aside to marinate.
• 2.
  Heat remaining 30ml oil in a frypan over medium-low heat, then add the pancetta, onion, garlic and thyme sprigs. Cook for 4-5 minutes until onion is soft.
• 3.
  Add vinegar, tomatoes, drained beans and stock, and bring to a simmer. Reduce heat to low and cook for 45-50 minutes or until the beans are tender and the sauce is reduced. Season well.
• 4.
  Preheat the oven to 180°C.
• 5.
  Meanwhile, heat a chargrill over high heat and cook the veal for 3-4 minutes each side. Place on a baking tray and cook in the oven for a further 10 minutes until cooked through. Remove from the oven and rest, loosely covered with foil, for 10 minutes.
• 6.
  To serve, divide beans between plates, top with a cutlet and garnish with rocket.