Veal with pesto butter beans and roasted jacket potato
4 - 8
PersonalPoints™ per serving
This is a classic mix of old and new. The veal, peas and potato are paired with Italian pesto and radicchio.
800 g, (4x200g)
Trimmed veal cutlet
480 g, (buy 4x 150g), fat trimmed
400 g, (butter beans), trimmed
Frozen green peas
2 cup(s), (60g)
1 tbs, (ready-made)
Extra light sour cream
1 x 3 second spray(s)
- Preheat oven to 220°C. Line a baking tray with baking paper. Using a fork, pierce each potato all over. Microwave on high (100%) for 4 minutes or until just tender. Place on the tray and bake for 20 minutes.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the veal cutlets for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
- Steam the beans and peas for 3 minutes or until tender. Add pesto and toss to coat.
- Place the potatoes on serving plates. Cut a small cross in the top of each potato and press to open. Top with the sour cream. Add the veal cutlets and pesto beans and peas.
SERVING SUGGESTION: Salad of shaved fennel and radicchio leaves drizzled with balsamic vinegar.TIP: A Greek twist. For an extra flavour hit, substitute the sour cream with a simple homemade tzatziki. In a small bowl, stir together ½ cup (120g) low-fat plain yoghurt, 3 cup finely diced cucumber, 1 minced garlic clove and ½ teaspoon of grated lime zest.