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    Veal escalopes with caper sauce & green bean salad

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    Veal escalopes with caper sauce & green bean salad

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    200g pack trimmed fine green beans, halved
    20g walnuts, chopped
    1 tsp wholegrain mustard
    1 ½ tbsp fresh French dressing
    1 x pack British veal escalopes
    1 tsp olive oil
    10g unsalted butter
    2 tsp drained nonpareille capers


    1. Boil or steam the green beans for 3-5 minutes until tender. Meanwhile, heat a small pan over a low heat and gently toast the walnuts for 1-2 minutes. Mix the mustard and French dressing
    in a small bowl and set aside.

    2. Rinse the steamed green beans under cold water until cool. Shake off any excess water and pat dry. In a large bowl, mix the green beans, dressing and walnuts together and chill, covered in the fridge.

    3. Pat the veal dry, season both sides then coat with olive oil. Heat a large, nonstick pan over a medium heat. Pan fry the veal for 4-6 minutes, flipping only once or twice, until cooked through. Turn off the heat and transfer to a chopping board to rest for 3 minutes. In the still-hot pan, melt the butter then stir in the capers. Serve the veal sliced with the caper butter and the green bean salad on the side.

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