Green Bean Salad with Tomato and Veal Schnitzel

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal schnitzels

Difficulty: *

Cooking methods: frying

Preparation

Take the veal out of the fridge 30 minutes before cooking. Dry the meat with a cloth and cut it traverse to the fibre in small, thin schnitzels. Heat the oil in a pan and roast the schnitzels for 2-3 minutes on both sides. Flavour with salt and pepper, and remove from the heat. Take the meat out of the pan and wrap it in aluminium foil.

Clean the beans, wash them, and chop them a little smaller if needed. Boil them in salt water for 12-15 minutes until they're fully cooked. Strain and rinse with cold water, leave to dry. Clean the spring onion, cut the white and green parts lengthwise in 2 cm. long strips. Wash the tomatoes, remove the stalk, and quarter them. Rinse the parsley, shake it dry, take off the leaves, and chop finely.

Mix the vinegar with 1 tablespoon of water, salt, black pepper, and sugar. Gradually whisk the oil through the vinegar, stir in the parsley. Put the green beans and tomato in a big salad bowl and mix it with 2/3 of the vinaigrette. Place the meat pan back on the heat and fry the spring onion in the cooking fat at medium heat for 3-4 minutes. Add the spring onion to the salad.

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