Veal cutlets with white-bean puree
Ingredients
- 1 tbsp olive oil
- 2 veal cutlets
- salt and pepper
- WHITE BEAN PUREE:
- 400g tin cannellini (white) beans, drained
- 1 clove garlic, chopped
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1/4 cup olive oil
- green beans and lemon wedge, to serve
Method
- Preheat the oven to 200 degrees Celcius. Heat the oil in a non-stick frying pan over medium-high heat. Season the cutlets with salt and pepper and cook for 2 minutes on each side or until browned. Transfer to a baking tray and place into the oven for a further 4 minutes, for medium done. To make the puree, place all the ingredients except the olive oil into a food processor and blend until smooth. Then slowly add the oil whilst mixing. To serve, divide the puree between two plates, top with a cutlet, steamed green beans and a wedge of lemon. Serves 2.
