Name: Veal with butter bean & salsa verde salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: european
Ingredients: 125.00 ml fresh continental parsley leaves; 125.00 ml fresh basil leaves, torn; 40.00 ml fresh mint leaves; 20.00 ml baby capers, rinsed; 20.00 ml red wine vinegar; 9.20 gm olive oil; Olive oil spray; 4 (about 125g each) veal steaks; 2 x 400g cans Butter Beans, rinsed, drained; 1 x 250g punnet grape tomatoes, halved; 2 garlic cloves, crushed

Veal with butter bean & salsa verde salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Italian herb and caper-infused veal dish bursting with flavor.

Ingredients:

125.00 ml fresh continental parsley leaves
125.00 ml fresh basil leaves, torn
40.00 ml fresh mint leaves
20.00 ml baby capers, rinsed
20.00 ml red wine vinegar
9.20 gm olive oil
Olive oil spray
4 (about 125g each) veal steaks
2 x 400g cans Butter Beans, rinsed, drained
1 x 250g punnet grape tomatoes, halved
2 garlic cloves, crushed

Instructions:

Mix together the parsley, basil, mint, capers, vinegar, and oil in a small bowl.
- Grease a large frying pan with olive oil spray and heat over medium-high heat. - Season both sides of the veal with salt and pepper. - Cook veal in 2 batches for 2 minutes per side for medium doneness or to your preference. - Transfer cooked veal to a plate, cover with foil, and let it rest for 5 minutes before serving.
Combine the beans, tomato, and garlic in the pan and sauté for 2 minutes until the beans are warmed. Mix in half of the parsley mixture.
Spoon the bean mixture into serving dishes. Place the veal on top. Sprinkle with the remaining parsley mixture before serving.

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