Veal Cutlets With Lemon Beans

1. 1

   Season the veal with salt and pepper.

2. 2

   Heat about half the oil in a pan over high heat, then cook the veal for 3 mins each side (med rare) or to your liking.

3. 3

   Transfer to a plate and let rest for 3 mins.

4. 4

   Cook the beans in large saucepan , lightly salted boiling water for 2 mins or until just tender. Drain well and return beans to pan.

5. 5

   Stir in the lemon zest and juice, garlic, sugar and remaining oil. Season, then serve immediately. Drizzle small amount of balsamic glaze and/or olive oil on the plate for presentation.

6. 6

   Combinations also work well with Beef or Lamb

* Per serving · 4 servings · Values may vary.

No additional tips available.