- 800g washed sebago potatoes
- 300g green beans
- 100g parmesan
- 1/4 bunch flat-leaf parsley
- 1 lemon
- 125ml (1/2 cup) milk
- 1 tablespoon Dijon mustard
- 60ml (1/4 cup) extra virgin olive oil
- 80g butter, chopped
- 8 x 50g veal schnitzels
- 50g (2/3 cup) flaked almonds
- 2 tablespoons baby capers
- Step 1Peel potatoes, then cut each into 8. Place in a saucepan, cover with water, bring to a boil and cook for 10 minutes or until potatoes are tender.
- Step 2Meanwhile, trim beans. Finely grate parmesan, finely chop parsley and juice lemon. Set aside until needed.
- Step 3Remove potatoes with a slotted spoon. Reserve the pan of water and simmer over medium heat. Add beans to pan and cook for 3 minutes or until tender. Drain and keep beans warm. Return potatoes to the pan, add milk, mustard, 2 tablespoons oil, parmesan and ½ teaspoons salt, and mash. Cover and keep warm.
- Step 4Heat a large, heavy-based frying pan over medium–high heat. Add remaining 1 tablespoon oil and melt 20g butter. Add half the veal and cook for 30 seconds each side, then transfer to a plate. Repeat with the remaining veal.
- Step 5Add nuts, capers and remaining 60g butter, and cook, stirring, for 2 minutes or until nuts are golden and butter is foaming. Add lemon juice, remove pan from heat and stir in parsley.
- Step 6Divide mash and beans among plates, top with veal, then spoon over almond mixture to serve.
- Low carb
- Low sugar
- Lower gi
Piccata is an Italian dish of pan-fried veal with lemon butter sauce. If you prefer, substitute chicken schnitzels or thin fish fillets, such as whiting or john dory, for the veal.
Quick cooking tips: Before cooking, read the recipe from start to finish, then gather all the equipment and ingredients needed.
To peel garlic quickly, place on a chopping board, place the flat side of a knife over the top and hold down with one hand. Using the heel of your free hand, carefully hit the knife; the force will bruise the garlic, splitting the skin and making it easy to peel.
To get maximum juice from a lemon, roll it on a work surface before juicing.
- Author: Sophia Young
- Image credit: Chris Chen
- Publication: MasterChef