Veal piccata with olive oil mash and green beans

Method

• Step 1
  Peel 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 2
  Meanwhile, trim beans. Finely grate parmesan, finely chop parsley and juice lemon. Set aside until needed.
• Step 3
  Remove 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 4
  Heat 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 5
  Add 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 6
  Divide mash and beans among plates, top with veal, then spoon over almond mixture to serve.