April 8th, 2012
Recipe by David Grenier
Food Styling by Ruth Gangbar
Prop Styling by Laura Branson
In a large skillet, heat 1 tablespoon oil, and season cutlets generously with salt and pepper. Working in batches, sear until golden, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.
In same skillet, add remaining oil and mushrooms and sauté until golden. Deglaze with stock, scraping up any bits from bottom. Boil sauce and reduce slightly, 2 minutes. Remove from heat, stir in 1 tablespoon butter, zest and parsley.
Bring a small pot of salted water to a boil and blanch green beans until tender, about 3 minutes. Drain, toss with remaining butter and season.
To serve, divide veal and beans among plates, top with mushrooms and spoon with sauce. Garish with pine nuts.
267 calories, 11 g fat, 31 g protein, 12 g carbs, 5 g fibre. Excellent source of folate.