Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Veal Milanese with green beans
Serves 6 Starters and mains
Ingredients
- 1kg veal escalopes
- 5 eggs
- 3 garlic cloves, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 200g white breadcrumbs olive oil, for frying
For the green beans
- 2tbsp olive oil
- 3 courgettes, sliced widthways into thin discs
- 200g green beans, cooked in salted water until tender
- 100g cherry tomatoes, cut in half
- 1tbsp extra-virgin olive oil
- 2tsp balsamic vinegar
To serve
- mustard
- mashed potatoes
Method
Trim any fat from the meat. If the slices are thicker than about 5mm, give them a bash with a steak mallet or rolling pin to make them a little thinner. Season the escalopes with sea salt and freshly ground black pepper. Beat the eggs in a large bowl and add the garlic and parsley. Place the veal in the egg mixture, making sure that all the meat is covered. Leave to soak for at least 30 minutes, longer if you have time.
Put the oven on at 100°C/210°F/Gas ¼. Spread the breadcrumbs on a large plate. Remove a piece of veal from the egg mixture and lay it in the breadcrumbs, pressing it down firmly so that the crumbs stick to the meat. Turn the escalope over and do the same on the other side. Set aside while you repeat with the rest of the escalopes. Heat 2tbsp of oil in a frying pan. When the oil is hot, add an escalope and fry it on each side for 1-2 minutes, until the breadcrumbs are golden brown.
Place it on a baking sheet in the low oven to keep warm while you cook the rest, adding more oil if necessary. For the green beans, heat the oil in a large sauté pan and add the courgette slices. Fry them for 5 minutes, turning so that they are golden brown all over. Add the beans and tomatoes, stir and cook for 1 minute.
Remove the pan from the heat. Drizzle the vegetables with the extra-virgin olive oil and balsamic vinegar, then season with sea salt and freshly ground black pepper. Serve alongside the veal escalopes with mustard and mashed potatoes.
Advertisement