Tender veal tastes fabulous paired with crisp shards of bacon and fresh herbs.
- Place beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until bright green and tender. Drain. Refresh under cold water.
- Meanwhile, heat 25g butter and 1 tablespoon oil in a large frying pan over medium-high heat until butter is melted. Cook veal, for 2 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm. Add bacon to pan. Cook for 2 to 3 minutes or until golden and crisp. Transfer to a plate.
- Reduce heat to medium. Add remaining butter and oil to pan. Cook for 2 to 3 minutes or until butter is foaming. Add capers, rind and sage. Cook for 3 to 4 minutes or until capers and sage are crisp. Remove from heat. Add lemon juice. Season with salt and pepper.
- Place salad leaves, beans and bacon on a platter. Toss to combine. Top with veal and drizzle with caper mixture. Serve immediately with crusty bread.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set