Veal chops with lemon sauce and red beans
6 servings
15 minutes
Veal cutlets with lemon sauce and red beans are a refined dish of European cuisine, combining the tenderness of meat with the refreshing tartness of citrus sauce. The light aroma of lemon highlights the softness of veal, while red beans soaked in olive oil and ripe tomato juice add textural richness. Historically, such combinations appear in Mediterranean recipes where freshness and balance of flavors play a key role. Perfect for a festive dinner or a cozy family gathering. When serving it, don't forget to complement it with a glass of dry white wine — it will enhance all the nuances of the flavor ensemble.
1
Pound the veal escalopes with the bottom of a pan. Mix the boiled beans with olive oil, finely chopped tomatoes, and green onions.
- Veal escalope: 800 g
- Cooked red kidney beans: 600 g
- Olive oil: 50 ml
- Tomatoes: 200 g
- Spring onion: 50 g
2
Melt butter in a pan, add vegetable oil, season with salt, and fry veal cutlets for one and a half minutes on each side. While frying, ensure the butter doesn't darken. After frying all the cutlets, remove the pan from heat, squeeze lemon juice into the butter, add a spoon of soy sauce, and pepper. Pour the resulting sauce over the cutlets, and it's good if the beans get some sauce too.
- Butter: 50 g
- Vegetable oil: 20 ml
- Salt: to taste
- Veal escalope: 800 g
- Lemon: 1 piece
- Soy sauce: 1 teaspoon
- Ground black pepper: to taste