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Parmesan veal cutlets with white-bean ragout
Parmesan veal cutlets with white-bean ragout
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1 brown onion, halved, coarsely chopped
  • 1 medium (about 150g) carrot, peeled, chopped
  • Flesh & juice of 4 tomatoes
  • 1 x 400g can cannellini beans, rinsed, drained
  • 40.00 ml chopped fresh oregano
  • Salt & freshly ground black pepper
  • 35g (1/3 cup) finely grated parmesan
  • 4 (about 175g each) veal loin cutlets
  • 20.00 ml fresh oregano leaves, to garnish
Instructions:
  • In a saucepan over medium-high heat, sauté onion, carrot, and garlic in 1 tablespoon of oil for 5 minutes. Stir in tomato and cook covered for 6 minutes until sauce thickens. Add beans, oregano, salt, and pepper, and cook for an additional 2 minutes until heated through.
  • Sprinkle parmesan over a plate and press veal into it to coat well. Heat oil in a non-stick frying pan over medium heat. Cook veal for 4 minutes on each side for medium doneness or to your preference.
  • Distribute the ragout evenly onto serving plates. Place the cutlets on top and garnish with oregano leaves. Serve promptly.

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