Serving size: Serves 2
Cooking time: Less than 30 minutes
Course: Main

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.