Veal escalope with green bean salad

Start with the bean salad. Boil the haricots verts, haricot beans and snow peas separately for 3 minutes. Drain and rinse cold water.

Mix the ingredients for the dressing.

Arrange the vegetables including the flageolets on 4 plates and pour the dressing over it.

Sprinkle the meat with salt and pepper. Heat the butter and fry the veal oysters 3-4 minutes per side.

Remove them from the pan and keep them warm under aluminum foil.

Clean the orange. Grate 2 teaspoons of the peel and squeeze out the fruit.

Add orange juice and grate to the shortening.

Serve the meat with the sauce and the salad.