Grilled Veal Cutlets

Ingredients

• 300 g green beans
• 300 g young carrots
• Salt
• 600 g semi-floured potatoes
• 4 veal cutlets
• butter
• pepper (ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Wash, trim the beans and blanch them in boiling salted water for about 8 minutes, then drain and set aside. Peel the carrots and blanch them in boiling salted water for about 5 minutes; drain and set aside. Wash, brush off dirt from the potatoes and cook them in plenty of water for 30 minutes until tender; drain and let steam dry.

2. 2.

   Season the cutlets lightly and grill them on both sides in a grill pan or on a charcoal grill. After grilling, add 1 tsp butter over each cutlet and season with salt and pepper. Melt 2 tbsp butter over low heat in a pan, arrange the beans, carrots, and halved potatoes on plates, drizzle with melted butter, top each plate with a veal cutlet, sprinkle parsley, and serve immediately.