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Heat the oil. Take cutlets off the bone, cut into slices and put in a pan and cook. Melt the butter. Add 1 shallot and sweat, do not colour. Add chopped garlic. Add 2 tomatoes concasse then the beans and heat, season.
Mix the mustard, vinegar and oil and season, add to remainder of tomatoes. Add 1 tbsp chopped parsley. Take cutlets out and leave to rest.
Add parsley to beans and put in a bowl.
Cut the cutlets horizontally.
Lay on top of the beans.
Spoon tomato down middle of the meat and sprinkle with parsley and serve.
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