Veal with butter bean & salsa verde salad

An Italian-inspired mix of herbs and capers tastes sensational in this tempting veal dish.

The ingredient of Veal with butter bean & salsa verde salad

1. 1/2 cup fresh continental parsley leaves
2. 1/2 cup fresh basil leaves, torn
3. 2 tablespoons fresh mint leaves
4. 1 tablespoon baby capers, rinsed
5. 1 tablespoon red wine vinegar
6. 2 teaspoons olive oil
7. Olive oil spray
8. 4 (about 125g each) veal steaks
9. 2 x 400g cans Butter Beans, rinsed, drained
10. 1 x 250g punnet grape tomatoes, halved
11. 2 garlic cloves, crushed

The instruction how to make Veal with butter bean & salsa verde salad

1. Combine the parsley, basil, mint, capers, vinegar and oil in a small bowl.
2. Spray a large frying pan with olive oil spray to grease. Heat over medium-high heat. Season both sides of the veal with salt and pepper. Cook veal in 2 batches for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
3. Add the beans, tomato and garlic to the pan and cook, stirring, for 2 minutes or until the beans are heated through. Stir in half the parsley mixture.
4. Divide the bean mixture among serving dishes. Top with the veal. Top with remaining parsley mixture to serve.

Nutritions of Veal with butter bean & salsa verde salad

calories: 210.559 calories
calories: 5 grams fat
calories: 1 grams saturated fat
calories: 5 grams carbohydrates
calories: 4 grams sugar
calories:
calories: 34 grams protein
calories: 71 milligrams cholesterol
calories: 108.46 milligrams sodium
calories: https://schema.org
calories: NutritionInformation