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Veal piccata with olive oil mash and green beans
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Try this vibrant dish for a quick and delicious dinner!
Ingredients:
  • 800g washed sebago potatoes
  • 300g green beans
  • 100g parmesan
  • 1/4 bunch flat-leaf parsley
  • 1 lemon
  • 125ml (1/2 cup) milk
  • 23.40 gm Dijon mustard
  • 60ml (1/4 cup) extra virgin olive oil
  • 80g butter, chopped
  • 8 x 50g veal schnitzels
  • 50g (2/3 cup) flaked almonds
  • 40.00 ml baby capers
Instructions:
  • Peel and cut potatoes into eighths. Boil in water until tender, about 10 minutes.
  • Prepare the beans by trimming them, then grate the parmesan, chop the parsley finely, and juice the lemon. Set everything aside for later use.
  • Using a slotted spoon, lift out the potatoes and set them aside. Keep the pot of water on medium heat. Cook beans in the pot for 3 minutes until tender. Drain the beans and keep them warm. Put the potatoes back in the pot and mix in milk, mustard, 2 tablespoons of oil, Parmesan, and ½ teaspoon of salt. Mash the mixture and then cover to keep warm.
  • Heat a large frying pan over medium-high heat. Add the remaining 1 tablespoon of oil and melt 20g of butter. Cook half of the veal for 30 seconds on each side, then transfer to a plate. Repeat with the remaining veal.
  • Stir in the nuts, capers, and the rest of the butter. Cook while stirring for 2 minutes until the nuts are golden and the butter is foaming. Take the pan off the heat, add lemon juice, and mix in the parsley.
  • Plate the mashed beans, top with veal, and generously spoon almond mixture over to serve.

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