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Veal escalopes with caper sauce & green bean salad
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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.
Typical values per serving:
1 of your 5 a day/gluten free/high in protein
This recipe was first published in May 2020.