Veal Cutlets With Lemon Beans

• 4 Veal Cutlets (Chops)
• 2 tablespoons Extra Virgin Olive Oil
• 500g Green beans, trimmed
• Grated zest + juice of 1/2 lemon
• 1 clove garlic, finely chopped
• 1/4 teaspoon caster sugar
• Balsamic Glaze for presentation
• parsley and/or chives to garnish

1. Season the veal with salt and pepper.
2. Heat about half the oil in a pan over high heat, then cook the veal for 3 mins each side (med rare) or to your liking.
3. Transfer to a plate and let rest for 3 mins.
4. Cook the beans in large saucepan , lightly salted boiling water for 2 mins or until just tender. Drain well and return beans to pan.
5. Stir in the lemon zest and juice, garlic, sugar and remaining oil. Season, then serve immediately. Drizzle small amount of balsamic glaze and/or olive oil on the plate for presentation.
6. Combinations also work well with Beef or Lamb

olive oil, lemon, clove garlic, caster sugar, presentation, parsley

Taken from www.epicurious.com/recipes/member/views/veal-cutlets-with-lemon-beans-50049510 (may not work)