in Italy

Veal cutlet with olive sauce

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Ingredients for 4 servings:

  • 150 g green olives, pitted
  • ½ bunch parsley, flat
  • 2 garlic cloves
  • 1 lemon(s)
  • 5 tbsp olive oil
  • salt and pepper
  • 400 g beans, green
  • 8 small veal chops, approx. 150 g

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the olives and place them in a bowl. Wash the parsley, pick off the stems, and finely chop them. Wash the lemon in hot water, grate the zest (about 1 teaspoon), and squeeze the lemon juice. Mix the lemon juice and zest with 3 tablespoons of olive oil. Season with salt and pepper and set aside. Trim and wash the beans. Cook in boiling salted water for 10 minutes. Fry the veal chops in the remaining oil for 10 minutes on each side, season. Serve with the beans and sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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