Need to get dinner on the table pronto? Give this colourful dish a whirl!
Ingredients
- 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
Method
- 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
Nutrition
3137 kj
Energy
50g
Fat Total
21g
Saturated Fat
7g
Fibre
42g
Protein
77mg
Cholesterol
683.07mg
Sodium
7g
Carbs (sugar)
30g
Carbs (total)
Notes
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