Veal escalopes with caper sauce & green bean salad

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.