Tender veal tastes fabulous paired with crisp shards of bacon and fresh herbs.
Ingredients
- 200g green beans, trimmed, halved
- 75g butter
- 2 tablespoons extra virgin olive oil
- 8 (50g each) veal scallopini
- 2 middle bacon rashers, trimmed, roughly chopped
- 2 tablespoons drained capers, rinsed
- 2 teaspoons finely grated lemon rind
- 1/4 cup fresh sage leaves
- 2 tablespoons lemon juice
- 80g mixed salad leaves
- Crusty bread, to serve
Method
- Step 1Place beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until bright green and tender. Drain. Refresh under cold water.
- Step 2Meanwhile, heat 25g butter and 1 tablespoon oil in a large frying pan over medium-high heat until butter is melted. Cook veal, for 2 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm. Add bacon to pan. Cook for 2 to 3 minutes or until golden and crisp. Transfer to a plate.
- Step 3Reduce heat to medium. Add remaining butter and oil to pan. Cook for 2 to 3 minutes or until butter is foaming. Add capers, rind and sage. Cook for 3 to 4 minutes or until capers and sage are crisp. Remove from heat. Add lemon juice. Season with salt and pepper.
- Step 4Place salad leaves, beans and bacon on a platter. Toss to combine. Top with veal and drizzle with caper mixture. Serve immediately with crusty bread.
- Low carb
- Lower gi
Nutrition
2194 kj
Energy
29.4g
Fat Total
12.9g
Saturated Fat
3.6g
Fibre
35g
Protein
118mg
Cholesterol
900mg
Sodium
28.7g
Carbs (total)
All nutrition values are per serve
Notes
Instead of veal, you could use uncrumbed chicken schnitzels or pork medallions in this dish.
- Author: Claire Brookman
- Image credit: Al Richardson
- Publication: Super Food Ideas
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