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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.