Veal Cutlet Alla Milanese with Bean Salad

Perhaps your new favorite bean dish:

Preparation of the chops: season the veal chops with salt and season with pepper. Crack the eggs into a suitable bowl and mix them up. Flour the chop first, then pull it through the eggs and finally turn it in breadcrumbs on the other side. Then, again, pass the chop through the eggs and turn it in breadcrumbs on the other side.

Clarify the butter, that is, heat it in a saucepan until the whey separates from the fat. Skim off the pure fat and heat in a frying pan.

Fry the chops one by one in the butter until golden brown, basting repeatedly with butter. Place the cutlets on a grid and cook in a heated oven at 180 °C for about ten to 15 minutes.

Preparation of the salad: peel and core the tomatoes, peel and chop the shallot and garlic clove.

Cut savory into small pieces. Clean kenya beans and snow peas.

Blanch all vegetables in order in boiling hot salted water until al dente.

Quench in salted iced water.

Sauté the diced shallots and garlic in a tsp of olive oil until translucent. Put all the beans in a suitable bowl and mix with vinegar, oil, shallots and garlic, salt and pepper and season to taste. Fold in the savory just before serving. Dressing: To serve, remove the veal chops from the bone and cut into slices. Bring the bean salad to the table with it.

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