Breaded veal cutlets with bean salad and boiled potatoes

Ingredients

• 400 g veal mince
• 1 shallot (finely chopped)
• breadcrumbs
• 1 egg
• 1 tbsp parsley (chopped)
• 1 tsp thyme (chopped)
• 1 tsp sharp mustard
• Salt
• pepper (ground)
• oil (for frying)
• 400 g pinto beans
• 200 g radishes
• 1 onion (finely chopped)
• 4 sprigs bean herb
• Salt
• sugar
• Lemon juice
• 3 tbsp white wine vinegar
• 3 tbsp sunflower oil
• boiled potato

Instructions

1. 1.

   Sauté the shallot in 1 tbsp oil, add chopped parsley and thyme, let cool slightly. Then mix egg and mustard into the minced veal and add breadcrumbs until the mixture is workable but not too soft. Season well with salt and pepper. Shape cutlets, coat them in breadcrumbs, and fry in hot oil in a pan for about 2‑3 minutes per side until golden brown.

2. 2.

   Wash, trim, and blanch the beans in boiling salted water for about 6‑8 minutes, then shock and slice diagonally into ~2 cm strips. Wash, trim, halve, and thinly slice radishes. Pick two sprigs of bean herb, finely chop, and mix with onion, vinegar, and oil. Combine beans and radishes, season with salt, sugar, and lemon juice. Plate the cutlets, garnish with remaining bean herb, and serve with boiled potatoes if desired.