Veal with butter bean & salsa verde salad

Cooking Salads Veal with butter bean & salsa verde salad

An Italian-inspired mix of herbs and capers tastes sensational in this tempting veal dish.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the parsley, basil, mint, capers, vinegar and oil in a small bowl.
  2. Spray a large frying pan with olive oil spray to grease. Heat over medium-high heat. Season both sides of the veal with salt and pepper. Cook veal in 2 batches for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  3. Add the beans, tomato and garlic to the pan and cook, stirring, for 2 minutes or until the beans are heated through. Stir in half the parsley mixture.
  4. Divide the bean mixture among serving dishes. Top with the veal. Top with remaining parsley mixture to serve.

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1/2 cup fresh continental parsley leaves
1/2 cup fresh basil leaves, torn
2 tbsp fresh mint leaves
1 tbsp baby capers, rinsed
1 tbsp red wine vinegar
2 tsp olive oil
Olive oil spray
4 veal steaks
2 x 400g cans Butter Beans, rinsed, drained
1 x 250g punnet grape tomatoes, halved
2 garlic cloves, crushed

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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