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Veal cutlets with lemon beans

Name: Veal cutlets with lemon beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 x 170g French-trimmed veal cutlets; 2 tablespoons extra virgin olive oil; 500g green beans, trimmed; Grated zest & juice of 1/2 lemon; 1 garlic clove, finely chopped; 1/4 teaspoon caster sugar; Chopped parsley & chives, to garnish

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by Louise Pickford

Food stylist and author

Oct 03, 2015

This mouthwatering recipe for veal cutlets with lemon beans tastes as good as it looks.

4 x 170g French-trimmed veal cutlets
2 tablespoons extra virgin olive oil
500g green beans, trimmed
Grated zest & juice of 1/2 lemon
1 garlic clove, finely chopped
1/4 teaspoon caster sugar
Chopped parsley & chives, to garnish

Method

1.

Season the veal with salt and pepper. Heat 2 teaspoons oil in a large frypan over high heat. Cook the veal for 3 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 3 minutes.
2.

Meanwhile, cook the beans in a large saucepan of boiling, lightly salted water for 2 minutes or until tender. Drain well and return to the pan. Stir in the lemon zest and juice, garlic, sugar and remaining oil and season with salt and pepper. Serve veal with beans, garnished with herbs.