Veal with butter bean & salsa verde salad

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

Recipe «Veal with butter bean & salsa verde salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.