Veal escalope with lemon and garlicky green beans

1. For the beans, bring a pan of water to the boil and cook the beans for about 4 minutes until tender; drain well.

2. Season the escalopes and dust them with flour, shaking off any excess. In a large frying pan, heat the butter and olive oil, then add 2 of the escalopes and cook on a medium-high heat for 2-3 minutes on each side until cooked through. Transfer to a warmed serving dish then cook the remaining 2 escalopes. Return the first 2 escalopes to the pan. Add the wine and lemon juice, cooking for a minute or so and shaking the pan, to create a sauce. Transfer the veal and sauce to the warmed dish; sprinkle over the lemon zest and parsley.

3. Heat the olive oil for the beans in a medium-sized frying pan, add the garlic and cook over a medium heat for about 30 seconds, taking care that it doesn’t burn. Add the drained beans with a pinch of sea salt; stir-fry over a medium-high heat for 1 minute or so, until they are well coated in the olive oil and garlic. Remove from the heat and serve immediately with the veal, plus slices of sourdough to mop up the buttery juices.