JUST THE TWO OF US!
VEAL CUTLETS WITH SWEET POTATO MASH & BEANS
SERVES 2 PREP + COOK 30 MINS
• 1 large orange sweet potato, peeled, cut into 3cm pieces
• 200g green beans, trimmed (see tip)
• 40g butter, chopped
• 2 tbsp olive oil
• 2 Frenched veal cutlets (250g)
• 1 garlic clove, sliced thinly
• 125g cherry tomatoes, quartered
• 2 tbsp gluten-free pesto
1 Place sweet potato in a medium saucepan of cold water, bring to the boil. Reduce heat to a simmer, cook, covered, 8 mins. Add green beans, cook a further 2 mins or until tender. Drain, separate beans from sweet potato. Return sweet potato to pan, mash with butter until smooth. Season to taste, cover to keep warm. Halve beans lengthways.
2 Meanwhile, heat half the oil in a medium frying pan over medium-high heat. Cook veal 5 mins each side for medium or until cooked to your liking. Remove from pan, stand, loosely covered with foil, 5 mins.
Heat remaining oil in same pan over medium heat. Add garlic and beans, cook, stirring, 1 min or until garlic is lightly
