Veal escalope with green bean salad

Name: veal escalope with green bean salad
Total time: 25 min
Yield: 4
Ingredients: 4 veal ester; 75 gram butter; 1 orange; 200 gram haricots verts; 200 gram haricot in wide strips; 200 gram pod; 150 gram flageolet rinsed, drained, canned; 5 tablespoon olive oil; 2 tablespoon sherry; 1 fresh ginger peeled, grated, approx. 2 cm; 1 tablespoon white balsamic vinegar; 1 tablespoon lemon juice

Also try this delicious veal escalope with green bean salad

Ingredients

4 veal ester
75 gram butter
1 orange
200 gram haricots verts
200 gram haricot in wide strips
200 gram pod

150 gram flageolet rinsed, drained, canned
5 tablespoon olive oil
2 tablespoon sherry
1 fresh ginger peeled, grated, approx. 2 cm
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice

Directions

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.